Shrimp Ceviche
Yield: 3 servings (0 points per serving for blue and purple, 1 point per serving for green)
Ingredients
- 1 lb. cooked shrimp, peeled, deveined and chopped
- 1 cup cucumber, chopped
- 1 cup tomatoes, chopped
- 1 jalapeno, chopped
- 2 tablespoons red onion, chopped
- 1/2 cup cilantro, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add all of the ingredients to a non-reactive mixing bowl such as glass. Stir together then refrigerate for 30 minutes.