Fresh shrimp delicately "cooked" in lime juice and served with endive leaves.
Course
Appetizer
Cuisine
Appetizer
Prep Time20minutes
Marinate Time4hours
Total Time4hours20minutes
Servings6servings (appetizer size)
Ingredients
1lbfresh shrimpjumbo size, peeled and deveined
1 1/4cupsfresh lime juice
1large tomatochopped
1or 2 jalapenosseeded and minced
4scallionschopped, white and light green parts only
1/4cupcilantro leaveschopped
3/4tspkosher salt
1/2tspcracked black pepper
1ripe avocadochopped
Half a lime
2heads endiveleaves separated
Instructions
Chop shrimp into 1/2 inch pieces. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides.
Cover and refrigerate for 4 hours.
In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper. Drain shrimp in a colander and add to bowl. Toss to combine well. Gently toss in chopped avocado. Squeeze lime over.
Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.
Recipe Notes
Serves 6 as an appetizer. Each serving has 11.7 g of carbs and 8 g. of fiber. Total NET CARBS = 3.7 g.
**calculations include the fact that the majority of lime juice is drained off before serving.
Nutrition Facts
Shrimp and Avocado Ceviche in Endive
Amount Per Serving
Calories 46.8
% Daily Value*
Carbohydrates 11.7g4%
Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.