Servings

2 servings (1 serving = ½ cup shrimp ceviche)

Ingredients

• 1 pound medium raw shrimp
• 1 cup lime juice (approximately 5 fresh limes)
• 4 medium tomatoes (Roma or Italian), diced (or 8 ounces canned, diced tomatoes)
• 1 cucumber, diced
• 1 small red oniony, peeled and finely chopped
• 2 serrano chili peppers (optional) ribs and seeds removed, minced
• 4 small baked corn tortilla shells (or 4 mini corn tortillas)
• salt, to taste

Instructions

1. In a bowl, combine shrimp and lime juice.
2. Cover and marinate for about 10 to 15 minutes or until color changes to pink. Do not marinate too long, as the shrimp will “overcook” and toughen.
3. Add onions, tomatoes, chili peppers, and cucumber.
4. Gently stir to combine.
5. Season with salt to taste.
6. Serve cold with tortilla.

Nutrition Information

Calories: 248 | Total Protein: 30.5g | Total Carbs: 25.1g  | Total Fat: 3g

Source: https://www.froedtert.com/bariatric-surgery/recipes/shrimp-ceviche