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. 

Ingredients:

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 jalapeño 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

Instructions:

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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When It's Good to Be Cheap and Easy

I like cheap and easy.  I mean, just because it's cheap and easy doesn't mean it can't be elegant and delicious.

Take, for example, this Saturday night meal we made.  I only had a few things left in the fridge to work with, but luckily, I believe in the goods, so even when I'm lacking, I've still got some delicious things to work with.

Some people believe "staples" to be bread, milk, cereal, margarine.  No, no, not I.  Here's a few things my fridge is never without:

• Fresh basil
• Olive oil
• Butter
• Green Onions
• Lemon
• Garlic
• Wine
• Parmesan

And from these "staples" (and not much else), I can create a last-minute, budget-friendly dinner like this:

First, the wine.  I think this is a great wine, and it's only $2.99/bottle, so I picked up a few cases.  Good thing I did, because they don't make it anymore. :(

We ran out of bread (happens a lot because we are huge fans of carbs), but I had some whole wheat pita in the cupboard, so I broiled it in the oven and then topped it with a saute.

My Flatbread Bruchetta consisted of garlic, olive oil, peppers, onions, tomatoes, and Parmesan.

I found some frozen shrimp in the freezer.  A little shrimp, lemon, Parmesan, homemade croutons, lettuce, garlic, and olive oil, and you've got a Shrimp Cesar!  Find my secret to a good salad here.

Also in my freezer? Frozen butternut squash raviolis from Costco.  Add a little lemon, basil, olive oil, tomato, salt, and Parmesan.  Three raviolis fill you up for around 6 Weight Watcher points.

I figured out this entire meal cost less than $20 (including the wine) and served four. That's cheap and easy done good!