A seafood dinner is great for you and definitely delicious, but it can also leave your wallet feeling a little light.
Enter this shrimp ceviche recipe. It offers up all the nutritional benefits of a fresh-from-the-sea meal without the giant bill at the end of the night.
Plus, if you're not a searing master/sushi chef/overall seafood-cooking champion, no worries! This recipe literally involves pouring shrimp, red peppers, cucumbers, red onions, lemon and lime juice, chilli powder, sea salt, cilantro, and avocado into a bowl!
Surprise your friends at your next dinner party by following the recipe below and creating a healthy, easy to prepare meal that really does taste as good as it looks.
Shrimp and Avocado Ceviche Dream Boats
Makes 40 Endive Boats:
1 lb cooked medium shrimp, finely chopped
1 red bell pepper, chopped
1/2 small red onion, finely chopped
1 small cucumber, halved, seeded, and finely chopped
1/4 cup fresh lemon juice (from 1–2 lemons)
1/4 cup fresh lime juice (from 2 limes)
1/2 cup plus 2 Tbsp cilantro, finely chopped
1 Tbsp chilli powder
1/4 tsp sea salt
4 large endive, separated into leaves (you should have about 40 total)
1 semi-ripe Hass avocado, finely chopped
1. Place the chopped shrimp in a large glass or plastic bowl (metal can react with the citrus juices). Add the bell pepper, onion, and cucumber, and stir together. Add the lemon and lime juices, 1/2 cup of the cilantro, the chilli powder, and salt, and stir to combine. Cover with plastic wrap, and refrigerate for at least 15 minutes or up to 30 minutes.
2. Set the endive spears on a work surface. Gently stir the avocado into the ceviche. Fill each endive spear with 1 Tbsp of the mixture. Place the endive boats on a platter, sprinkle with the remaining 2 Tbsp cilantro, and serve.
Nutritional Info Per Endive Boat: 20 cal; 1 g fat (0 g saturated); 1 g carbs; 0 g sugar; 36 mg sodium; 0.5 g fiber; 3 g protein