Tropical Shrimp Ceviche

I'm getting a little impatient waiting for warmer weather.  Oh well, just because it isn't summer yet doesn't mean we can't eat like it is!

Saw this in a magazine last week, and adopted it a little to our tastes.  I snuck a little taste and can't wait to chow down on this for dinner.  The fresh flavors of the islands, right on your plate!  I'm serving it with basmati rice, with a little coconut mixed into it.  Delish!


Tropical Shrimp Ceviche

1 lb shrimp, cooked, deveined and peeled
2/3 cup fresh OJ
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup pineapple juice
1 cup diced jicama (photo below if you don't know what this looks like)
1/2 small red onion, minced
1/2 cup chopped fresh cilantro
1 avocado, peeled and diced
2 TBSP olive oil
sea salt
pepper

The white round vegetable on the left is jicama that has been peeled.  It resembles a potato at the store with a light brown peel.

I like to use these Wegman's Shrimp from Belize. They've been cooked, peeled and deveined already and they're delicious.

First, cut shrimp in half and place in a medium size bowl with lid. Stir in all fruit juices. Cover and refrigerate 1 hour (longer is okay too).

About 1-2 hours before you want to eat, add cilantro, onion, jicama, salt, pepper and olive oil.

The original recipe called for mango, but I totally forgot to put it in.  Next time I will!

This is a very healthy meal.  A one cup serving is only 155 calories, and 5 grams of fat.  It will make you wish you were dining next to the sea!