Tuesday, July 9, 2013

Healthy, Delicious Shrimp Ceviche

Shrimp Ceviche
When life hands you shrimp, pull out the Peruvian side of you and make Ceviche!  At least, that's what I did.

After hosting a girl's weekend with mom a couple weeks ago, we were left with tons of leftover Low Boil which included about two pounds of shrimp that I had to find something to do with.  I'm back on Weight Watchers post-baby, and because shrimp is so low in points, I wanted to make something with the shrimp that wouldn't tip the scales.

Then I remembered coming across a recipe for Ceviche, and I thought, "I can wing that!"  So here's my version of Ceviche.  Not only was it to-die-for good, but it barely has any points at all.  On
days when I needed something low in points, I just stuck my fork in a bowl of this Ceviche or put it on a bed of lettuce.  No tortilla required.

Tip: I also make awesome salsa...for that recipe, just subtract the cucumber, lime, and shrimp from this recipe.  Tah Dah!

This whole meal was 5 WW Points!!!
Healthy Shrimp Ceviche

Effort Meter (1 to 5): 1

Delicious Meter (1 to 5): 5

Serving Suggestion: Serve in a whole wheat pita or tortilla with lettuce.  You can also top ontop of a bed of lettuce for a salad, or serve in a martini glass with a sprig of lettuce or piece of celery.

Weight Watcher POINTS - About 2 points for four large shrimp in the Ceviche sauce. Shrimp are only .5 points for four shrimp, and the veggies hardly count for anything as well.  Just be careful not to eat too many tortillas (or tortilla chips) with your Ceviche. 


1Pound cooked, peeled, devained shrimp
1 cucumber, quartered
2-3 tomatoes, diced
1/4C sliced red onion
1/4C chopped fresh cilantro
2TBSP minced pickled jalapeƱo chiles
1/4C fresh lime juice (and zest from two small limes)
2TBSP olive oil
1/2TBSP+ garlic salt
1/4TSP salt
1/4TSP cracked pepper


Combine vegetables, then liquids, and finally seasonings into a large bowl.  Mix well.  Let marinate in refrigerator for 20 minutes.  Stir before eating.

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