Day 20: Shrimp Ceviche Salad

by carolyn on April 20, 2012

This recipe for Shrimp Ceviche was passed along to me by Katy and is adapted from Simply Recipes.  During a training session earlier this week I handed her a piece of paper, a pen, and the latest copy of Cooking Light and told her to make me a grocery list. Actually, that isn’t even entirely accurate… I was like, “Hey Katy, go get all that stuff out of my purse and find me recipes while I work on my fitness.”

Like the great friend and trainer she is, she took my high maintenance request in stride and even went above and beyond by adding the ingredients for the Shrimp Ceviche, a dish she made earlier in the week. If you’re reading this and you are a client of Katy’s, please don’t use this post as an excuse to try to get her to multitask for you during your training sessions, too. She can only do so much.

I adapted the recipe into a salad so that I could avoid using it as a dip for tortilla chips. I tend to use anything that doesn’t already have pasta, bread, or chips in it as a topping for pasta, bread, or chips. Word to the wise: lettuce is usually a healthier alternative.  This Shrimp Ceviche Salad is delicious, guilt free, fast, and perfect for Summer weather. Here’s how you make my version:

What you’ll need:

  • 1 lb. Shrimp
  • 2 Tbs. Sea Salt
  • 5 Limes, Juiced
  • 3 Lemons, Juiced
  • 1/4 cup Red Onion chopped as finely as humanly possible
  • 1 Avocado cut into 1/2 inch squares
  • As much Romaine, Arugula, Spinach, etc. as you want
  • A handful of chopped Cilantro. (Note: I accidentally bought something called Culantro. Culantro is apparently popular in Latin circles. Same flavor as Cilantro but looks entirely different.)

Cilantro vs. Culantro

How to prepare:

  1. Fill a pot with roughly an inch of water and add salt. Bring to boil then add shrimp and steam (covered) until pink. This should only take a few minutes and you will probably want to stir the shrimp around a bit so it will cook evenly.
  2. Once removed from heat, strain shrimp in colander and immediately rinse with cool water.
  3. You can now remove the shells and devein the shrimp.
  4. Mix shrimp in a bowl with the lemon and lime juice and refrigerate for 30 minutes.
  5. Then add red onion and refrigerate another 30 minutes.
  6. Mix with avocado, cilantro/culantro, and your leaf of choice.

Ta Da!

Why I’m obsessed with this recipe:

  • It is satisfying because of the high protein content and the healthy fats from the avocado.
  • It is light, cool, and refreshing.
  • It is highly versatile. The original recipe called for cucumbers, but I’m kind of whatever about cucumbers. You can pretty much put in whatever veggies you want. Ceviche is also originally made with fish other than shrimp.
  • It only takes like 5 minutes of actual cooking/prep. The fridge does the rest of the work for you.

 

 

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