Shrimp Ceviche With Radishes

By á-170456

Ingredients

• 1 pound peeled large raw shrimp deveined
• 1/3 cup chopped green onions
• 1 teaspoon salt
• 3/4 cup freshly-squeezed lime juice - (5 to 7 limes)
• 2 bunches radishes trimmed
• 2 ears corn
• 1 firm ripe avocado
• 12 mint leaves

Details

Servings 8

Preparation

Step 1

Cut the shrimp into 1-inch pieces and combine it in a bowl with the onions, salt and lime juice. Cover tightly and refrigerate until the shrimp is firm and white, about 3 hours.

Cut the radishes into half-inch wedges and add to the ceviche. Cut the corn kernels from the cob and add to the ceviche. Peel and pit the avocado, dice the flesh and add it to the ceviche. Tear the mint leaves into quarters and gently stir everything together.

Serve in juice or martini glasses or in a bowl with tortilla chips.

This recipe yields 8 to 10 servings.

Each serving: 83 calories; 7 grams protein; 7 grams carbohydrates; 2 grams fiber; 4 grams fat; 1 gram saturated fat; 54 mg. cholesterol; 302 mg. sodium.