The term "ceviche" refers to both a technique and a dish that is native to Central and South America. Raw fish or shellfish are cooked (cured) without heat in acidic citrus juices and seasoned with various herbs and spices.

Serves 8

Ingredients:

       
  • 1/2 pound raw shrimp, cut in 1/4-inch pieces
  •    
  • 2 lemons, zest and juice
  •    
  • 2 limes, zest and juice
  •    
  • 2 tablespoons olive oil
  •    
  • 2 teaspoons cumin
  •    
  • 1/2 cup diced red onion
  •    
  • 1 cup diced tomato
  •    
  • 2 tablespoons minced garlic
  •    
  • 1 cup black beans, cooked
  •    
  • 1/4 cup diced serrano chili pepper and seeds removed
  •    
  • 1 cup diced cucumber, peeled and seeded
  •    
  • 1/4 cup chopped cilantro

Directions:

Place shrimp in a shallow pan and cover with juice from the lemon and lime, reserving the zest. Refrigerate for at least 3 hours or until shrimp is firm and white.

Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.

Nutritional Analysis (per serving)

Serving size: About 3/4 cup
  • Total carbohydrate: 10 g
  • Dietary fiber: 3 g
  • Sodium: 167 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 3 g
  • Total fat: 4 g
  • Cholesterol: 36 mg
  • Protein: 7 g
  • Calories: 98
  • Meats poultry and fish: 1
  • Nuts seeds and dry beans: 1/2
  • Meat and meat substitutes: 1
  • Starches: 1/2
Last Updated: 2015-09-18
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.