Summertime Ceviche Recipe

Popular in the coastal regions of Central and South America, ceviche has been a staple dish for centuries. This summertime twist on the classic recipe marries fresh produce with lean seafood for a refreshing meal that you can feel good about eating!

Serves: 4   Serving Size: 1 cup    Calories: 153   Total Carbs: 12g   Total Fat: 2g   Protein 22g


1/2lb. shrimp, peeled & deveined
1/2lb. scallops
2 plum tomatoes
1/2 medium cucumber, peeled & chopped
1/2 medium green pepper
1/2 sweet onion
1/2 cup cilantro, chopped
3/4 cup lime juice, fresh or bottled
1/2 tsp. cumin
1 tsp. salt
1 tsp. ground black pepper


1. Fill a large bowl with ice water. Set aside.
2. Bring a large pot of water to a boil.
3. Add shrimp and scallops, boil 2-3 minutes.
4. Remove shrimp and scallops, place in ice water for 3 minutes.
5. Drain seafood and place in a separate bowl.
6. Pour lime juice over the seafood and refrigerate for 1 hour.
7. In a separate bowl, combine tomatoes, cucumber, green pepper, onion and cilantro.
8. Add the seafood, salt, pepper, and cumin to the vegetable mixture and stir well.
9. Refrigerate mixture for 3 hours. Serve chilled.