Lifestyle

Beginner’s Ceviche

Posted August 11, 2011 12:00 am

1 pound cooked salad shrimp, chopped

3 pounds fresh tomatoes, finely chopped

1 large green pepper, seeded and chopped

2 jalapeno peppers, seeded and chopped

1 large white onion, peeled and finely chopped

½ cup chopped fresh cilantro leaves

½ cup fresh lime juice

Combine all the ingredients in a large bowl. Toss to mix well. Serve immediately or refrigerate until ready to serve. Stir from the bottom to mix before serving.Makes 7 cups, serves 14.Cook#146;s note: Jalapenos give this salad a nice, light kick. If you like it spicier, use any type of hot pepper you choose.@Recipe nutrition:Nutrition values per frac12; cup: 80 calories (22 percent from fat), 2 g fat (trace saturated), 7 g carbohydrates, 2 g fiber, 9 g protein, 60 mg cholesterol, 80 mg sodium.

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