Shrimp Ceviche

Recipe prepared by Trainer Melanie Polasek and her husband Ken

A major portion of one’s success to weight loss and feeling healthy is attributed to diet…some say as much as 80% of weight loss is attributed by diet. With diet being so important, Lisa asked me to add a new feature to my blog page – healthy recipes.

However I am going to do this with a twist; …my husband (Ken) and I are going to take the selected recipe; prepare and taste it; and the fun part is we will provide you helpful hints and suggestions along the way. The recipes we select, we hope you will find fun, to make and taste.

Shrimp Ceviche for Lovers came to us in the February issue of IDEA Fitness Journal and we couldn’t wait to share it with you. ~Lisa

Consider trying a lean, savory, aphrodisiac dish like this ceviche. It is a simple but healthy dish from chef Lourdes Castro, MS. Ceviche Shrimp. This dish is perfect for any meal and great for south Texas where shrimp, fish and limes are abundant.

“I love this recipe for both its vibrant colors and its fresh flavors,” Castro says. “It is also very versatile: you can substitute any mild white fish for the shrimp. Just keep in mind that shrimp take a bit longer than fish to “cook” in acid, so cut the marinating time in half when substituting fish.”

1. 2lbs large shrimp, peeled, deveined and butterflied or 2lbs firm white fish, thinly sliced

(Notes: We used 31-40 count shrimp from HEB)

(Notes: For the fish we used yellow tail tuna)

2. 3 cups lime juice (from about 36 limes)

(Notes: Count of limes is correct…good news is this time of year 7 limes is $1!!)

(Notes: Juicing tool critical…takes about 20 min and a great exercise for your forearms to juice all these limes) (See picture)

3. 1 habanero chili or 2 jalapeno chilies, stemmed and finely chopped

(Note: To make the dish hotter keep some of the seeds with the chopped chilies)

4. 4 plum tomatoes, cored, seeded and chopped

5. ½ red onion, halved and sliced very thin

6. 1 cup lightly packed cilantro leaves and chopped tender stems (full sprigs for garnish)

7. 2 Haas avocadoes, peeled and chopped

8. 2 teaspoons salt

Directions:

Marinate shrimp/fish, lime juice, chili, tomatoes, onion, and cilantro in large bowl and toss well.

Cover with plastic and allow shrimp/fish to marinate in refrigerator at least 2 hours.

(Note: We marinated ours for 3 hrs and were perfect. As a trial we left half the shrimp whole; and half we diced. Both sizes “cooked” fine during this time.)

Garnish and Serve

Spoon desired amount of ceviche onto a platter. Top with diced avocado and cilantro sprigs. Salt and pepper to taste.

(Note: We also served with toasted brown bread to add crunch and “mop” off the juices)

(Note: Served with chilled dry white wine)

^{Per serving:} 183 calories; 8.0 grams (g) fat (1 g saturated fat); 20 g protein; 12 g carbohydrate; 138 milligrams (mg) cholesterol; 628 mg sodium; 630 international units vitamin A; 36 mg vitamin C.

We had fun making this dish and served it to our friends as a wonderful starter to our Sunday meal. Our friends commented that the flavor and texture of the dish took them directly back to Cozumel – – sunny beaches and blue water.

This is a simple and flavorful dish. A good 45 min from start to finish preparing…shorter time if you purchase already peeled and deveined shrimp. Keep in mind juicing the limes is a workout.

Hope you enjoy your “sexy” shrimp ceviche and it not only tastes good but offered fun later on!!

Source: Latin Grilling (10 Speed Press 2011).

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