Shrimp Ceviche Recipe

This refreshing seafood appetizer also makes a great light dinner recipe. Low fat, but full of flavor, it is sure to become a seafood summer favorite.

Ingredients

  • 1/2 lb tilapia or red snapper fillet, cut in 1/2-inch pieces
  • 1/2 lb medium small shrimp, de-shelled and deveined
  • 1 cup lime juice (approximately 8 limes)
  • 1 cup diced fresh tomato
  • 1 small cucumber, deseeded and diced
  • 1 green bell pepper, chopped
  • 4 Tbsp chopped fresh cilantro
  • 1/4 tsp black pepper
  • 1/2 tsp oregano
  • 2 jalapeno peppers, chopped (or more to taste)
  • 2 Tbsp white vinegar
  • 1/2 medium red onion, finely chopped
  • 4 ounces low sodium tomato juice

Directions

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

Nutrition Facts

Serving Size

Amount Per Serving

Calories
49
% Daily Value*
  • Total Fat
    1g
    2%
  • Saturated Fat
    0
    0%
  • Cholesterol
    38mg
    13%
  • Sodium
    40mg
    2%
  • Total Carbohydrate
    3g
    1%
  • Dietary Fiber
    1g
    4%
  • Sugars
  • Protein
    8g
    16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.