Shrimp Ceviche

Make this at the beach... you'll thank me.

I know four hours seems like a long time, but this dish needs time to allow the lime to cook the shrimp. You will need a lot of lime juice, and I mean a LOT. Be sure to have enough ahead of time. I used a small lasagna dish, but you can use anything else similar. Just be sure that the shrimp is soaking. I gave mine a stir about midway to ensure every piece had a good coating of the lime juice. I chose to make tostadas, but you can simply each this with tortilla chips, on top of a salad, or however else you prefer to eat it. I would definitely suggest making this at the beach and getting some locally caught shrimp. You could either get up and start the soaking process early and have it ready for lunch, or you could start the soaking in enough time for dinner.

I would definitely suggest making this at the beach and getting some locally caught shrimp

Shrimp Ceviche

Ingredients

• 1 lbs shrimp (peeled & deveined; cut in bite size pieces)

• 1.5 cups lime juice

• 1 red onion (chopped)

• 1 large tomato (chopped)

• 1 large avocado (diced)

• 1/2 cup cilantro (hand torn and packed tight)

• Corn tortilla shells (however many you need)

• Cooking Spray

• Salt

Directions

1. In a small lasagna dish, soak the shrimp and onion in the lime juice for four hours.

2. When the four hours is almost over, prepare the tomato, avocado and cilantro.

3. Preheat the oven to 400 degrees.

4. Drain MOST of the lime juice and add the tomato, avocado and cilantro.

5. Mix well.

6. Spray each side of all of the corn tortilla shells with cooking spray and sprinkle with salt.

7. Bake the shells on a baking sheet for 3-5 minutes per side.

8. Scoop your serving on top of a shell and enjoy!

Ceviche recipe = 10 servings

Nutrition Facts

(1 serving of ceviche)

Calories: 103 Carbs: 7g Fat: 4g Protein: 11g Nutrition Facts

(1 tostada) Calories: 57 Carbs: 11g Fat: 1g Protein: 1g

Quick Nutrition Talk: Limes are high in Vitamin C and antioxidants