Shrimp ceviche sounds fancy, but it is a simple recipe and tastes so fresh and light. Add a little Latin flair and bring healthy party snacks to your entertaining! Recipe by Tanya from Lemons for Lulu blog.
- 1 pound shrimp 21-25 count, peeled and deveined
- 1 avocado, diced
- 1 small Roma tomato diced
- 2 tablespoons red onion, chopped
- juice from 1 lime
- juice from 1 lemon
- juice from 1 small orange
- 2 packages (15 count, each) Athens® Phyllo Shells
Bring a small stockpot with salted water to a boil. Add shrimp and boil just for 2-3 minutes. Rinse shrimp under cold water; drain. Chill shrimp for 30 minutes.
Remove shrimp; chop the shrimp into small chunks. Stir in avocado, diced tomatoes and red onion. Squeeze the juice from one lime, lemon and orange; stir. Refrigerate until ready to serve.
Meanwhile, crisp phyllo shells according to package direction and allow them to cool.
Just before serving divide shrimp mixture between the Phyllo shells, garnish with cilantro if desired.
Serving size: 1 shell (23g), Amount per serving: Calories 25, Calories from Fat – 10, Total Fat –1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 80 mg, Dietary Fiber – 0g,Total carbohydrate – 2g Sugars – 0g, Protein – 2g, Vitamin A – 0%, Vitamin C – 4%, Calcium – 0%, Iron 0%