This Ceviche recipe from Whole Foods looks so yummy, and it includes shrimp and (wait for it) MANGOS!!!!
Serves 6 to 8
This fully cooked, brightly flavored ceviche is good enough to eat all by itself, piled into bowls over shredded lettuce and served as an appetizer or light lunch. But don't hesitate to scoop it up with tortilla chips, too.
Ingredients
3/4 pound (about 30) medium peeled-and-deveined shrimp
1/2 cup finely chopped red onion
6 tablespoons lime juice
1/4 cup roughly chopped cilantro
1 large mango, peeled, pitted and chopped
1 tomato, cored and chopped
1 or 2 jalapeño peppers, seeded (if desired) and finely chopped
3/4 teaspoon fine sea salt
1/2 cup finely chopped red onion
6 tablespoons lime juice
1/4 cup roughly chopped cilantro
1 large mango, peeled, pitted and chopped
1 tomato, cored and chopped
1 or 2 jalapeño peppers, seeded (if desired) and finely chopped
3/4 teaspoon fine sea salt
Method
Bring a medium pot of generously salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.
Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.
Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.
Nutrition
Per serving: 80 calories (10 from fat), 1g total fat, 0g saturated fat, 75mg cholesterol, 330mg sodium, 8g total carbohydrate (1g dietary fiber, 6g sugar), 10g protein
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