Shrimp and Pineapple Ceviche

The start of summer means lighter meals, and ceviche is delicious, and quick to prepare. This is great served on a bed of lettuce or in a martini glass, with tortilla chips or wonton crisps for dipping.

INGRIDIENT

2 cups chopped cooked shrimp meat

1 cup chopped red bell pepper

1 cup chopped fresh pineapple

1 avocado, peeled, pitted and chopped

½ red onion, finely chopped

½ bunch cilantro, chopped

1 clove garlic, minced

1 serrano pepper, minced, or to taste

2 limes, juiced

salt and pepper to taste

DIRECTION

Step: 1

Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.

NUTRITION FACT

Per Serving: 195 calories; protein 15.6g; carbohydrates 17.4g; fat 8.3g; cholesterol 124.8mg; sodium 153.5mg.

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