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Lime-Marinated Shrimp Salad

Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 cups

Ingredients

  • 1 large onion, quartered
  • 2 to 4 serrano peppers, seeded and coarsely chopped
  • 2 medium cucumbers, peeled, quartered and seeds removed
  • 2 large tomatoes, cut into chunks
  • 6 green onions, coarsely chopped (about 3/4 cup)
  • 2 pounds peeled and deveined cooked shrimp (26-30 per pound)
  • 3/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips or tostada shells

Directions

  • Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl.
  • Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells.
Nutrition Facts
1/2 cup (calculated without chips): 61 calories, 1g fat (0 saturated fat), 69mg cholesterol, 128mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 lean meat.

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