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Makes: 8 servings, about 1/2 cup each



Active Time: 50 minutes



Total Time: 2 hours 20 minutes



NUTRITION PROFILE

Diabetes appropriate | Healthy weight | Low carbohydrate |



View Our Nutrition Guidelines » INGREDIENTS

POACHING LIQUID

2 quarts water

1/4 cup kosher salt

CEVICHE

1 pound raw shrimp (21-25 per pound), peeled and deveined

Juice of 2 lemons

Juice of 2 limes

Juice of 2 oranges

1 cup diced seeded peeled cucumber (1/4-inch dice)

1/2 cup finely chopped red onion

2 serrano chiles, seeded and finely chopped

1 cup diced seeded tomato

1 avocado, chopped into 1/2-inch pieces

1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

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PREPARATION

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.

Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

NUTRITION

Per serving: 189 calories; 12 g fat (2 g sat, 8 g mono); 86 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 13 g protein; 2 g fiber; 229 mg sodium; 394 mg potassium.



Nutrition Bonus: Vitamin C (48% daily value)