Fresh shrimp delicately "cooked" in lime juice and served with endive leaves.
Prep Time 20minutes
Marinate Time 4hours
Total Time 4hours20minutes
Servings 6servings (appetizer size)
1lbfresh shrimpjumbo size, peeled and deveined
1 ¼cupsfresh lime juice
1or 2 jalapenosseeded and minced
4scallionschopped, white and light green parts only
½teaspooncracked black pepper
Half a lime
2heads endiveleaves separated
Chop shrimp into ½ 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.
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.