Shrimp, Avocado, and Cilantro Seviche
If traditional ceviche isn't for you, this cooked version from 400 Calorie Fix should hit the spot.
Yield: Serves 4
In traditional seviche, citrus juice "cooks" the fish or seafood by causing its flesh to become firm. But because citrus doesn't heat food, it doesn't kill bacteria. Here, we briefly boil the shrimp and then combine it with citrus.
- 1 1/2 pounds medium shrimp (41-50 per pound), peeled and deveined
- 1 Hass avocado, finely diced
- 1 large mango, peeled, pitted, and finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1/2 small white onion, finely chopped (1/4 cup)
- 1/2 jalapeno chile pepper, finely chopped, wear plastic gloves when handling
- 1/4 cup orange juice
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 8 corn tortillas
- BRING a large pot of lightly salted water to a boil. Add the shrimp and cook until pink and opaque, about 2 to 3 minutes. Drain, rinse under cold water, and drain well. Pat the shrimp dry with a paper towel.
- COMBINE the shrimp, avocado, mango, bell pepper, onion, chile pepper, orange juice, lime juice, cilantro, and salt in a large bowl. Toss well and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours.
- HEAT the tortillas directly over gas burners, turning frequently, until they are hot and just beginning to char, 1 to 2 minutes. Alternatively, heat according to package directions. Serve with the seviche.
Source: Used with Permission From 400 Calorie Fix © by Liz Vaccariello, Editor-in-Chief of Prevention, with Mindy Hermann, RD. Used with permission from Rodale, Inc. Visit 400 Calorie Fix. Photo: Ted Morrison