Ceviche

Ingredients

2 pounds large shrimp – peeled, deveined and chopped (950 cal)
3/4 cup fresh lime juice (50 cal)
5 roma (plum) tomatoes, diced (80 cal)
1 red onion, chopped (65 cal)
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado – peeled, pitted and diced (300 cal)

approx 1500 calories

Directions

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, avocado pieces and cilantro until coated with lime juice; cover and refrigerate for 1 hour.

Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.

Serve on crackers or toasted, thinly sliced bread.

Advertisements

About bethsrecipes

my recipes
This entry was posted in Beth's Recipes. Bookmark the permalink.