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Shrimp Ceviche

Heart Healthy Shrimp Ceviche Recipe

                   
Shrimp Ceviche
The sweet and briny taste of the ocean breeze all in one tantalizing bowl. This refreshing seafood appetizer combines shrimp, snapper, tomatoes, and vinegar for a bright spark of flavor.
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Ingredients
Recipe yields 12 servings
1/2 lb tilapia or red snapper fillet, cut into 1/2-inch pieces
1/2 lb medium small shrimp, peeled and deveined
1 cup fresh lime juice (about 8 limes)
1 cup diced fresh tomatoes
1 small cucumber, seeded and diced
1 green bell pepper, chopped
4 Tbsp chopped fresh cilantro
1/4 tsp black pepper
1/2 tsp oregano
2 jalapeño peppers, chopped
2 Tbsp white vinegar
1/2 medium red onion, finely chopped
4 oz low sodium tomato juice
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Directions
Step 1

Coat a skillet with nonstick cooking spray and heat over medium heat. Cook fish and shrimp for 1 to 2 minutes, stirring constantly. Remove from heat and let cool.

Step 2

Place fish and shrimp in a casserole dish and cover with lime juice. Chill, covered, in refrigerator overnight. Stir occasionally.

Step 3

Pour off most of the lime juice, and place fish in a large bowl. Add remaining ingredients and mix well and refrigerate about 2 hours. Toss well and arrange in individual serving bowls.

Time: 30 minutes
Servings: 12
Calories: 49
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:49
total fat:1g
sat fat:0g
cholesterol:38mg
sodium:40mg
total carb:3g
fibers:1g
proteins:8g

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Heart Healthy Shrimp Ceviche Recipe
Ingredients
Recipe yields 12 servings
1/2 lb tilapia or red snapper fillet, cut into 1/2-inch pieces
1/2 lb medium small shrimp, peeled and deveined
1 cup fresh lime juice (about 8 limes)
1 cup diced fresh tomatoes
1 small cucumber, seeded and diced
1 green bell pepper, chopped
4 Tbsp chopped fresh cilantro
1/4 tsp black pepper
1/2 tsp oregano
2 jalapeño peppers, chopped
2 Tbsp white vinegar
1/2 medium red onion, finely chopped
4 oz low sodium tomato juice
Directions
Step 1

Coat a skillet with nonstick cooking spray and heat over medium heat. Cook fish and shrimp for 1 to 2 minutes, stirring constantly. Remove from heat and let cool.

Step 2

Place fish and shrimp in a casserole dish and cover with lime juice. Chill, covered, in refrigerator overnight. Stir occasionally.

Step 3

Pour off most of the lime juice, and place fish in a large bowl. Add remaining ingredients and mix well and refrigerate about 2 hours. Toss well and arrange in individual serving bowls.

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