Shrimp Ceviche


Food.com
25 mins (prep 20, cooking 5)
13 ingredients
4-6 servings
Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.

Categories:  peppers , tomato , north-american , shrimp , mexican , taste~mood , spicy , brunch , finger-food , appetizer , diabetic , time-to-make , served-cold , <-30-mins , presentation , shellfish , seafood , vegetable ,
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Ingredients

Nutrition

Serving Size (23.03 g)
Servings 4
Amount per Serving
Calories 174.3 Calories from Fat 177.48
% Daily Value *
Total Fat 19.72g 121.33%
Saturated Fat 2.72g 54.45%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 436.42mg 72.74%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.47mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
shrimp, small, small, jalapeno chile, dried oregano, fresh ground black pepper, fresh cilantro leaves
 

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