SKINNY SHRIMP CEVICHE WITH MANGO

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Ceviche, which relies on an acid–like lemon or lime–to “cook” raw fish, is already a fairly low calorie dish. But since boiled shrimp still have about 200 calories a cup, I wanted to see if I could make it even skinnier.
By using the magic 80/20 formula to super-size the proportion of vegetables to seafood, and cutting out the oil, you still get the taste sensation of ceviche, but with much better texture, fewer calories and less fat. Re-tooled this way, this ceviche checks in at only 75 calories a cup!
I love this dish not only because it’s quick and skinny, but because it’s also a fabulous party food.
To make it extra festive, serve it in martini glasses with skinny tortilla strips perched on the side.

(Note: I call for under-cooking raw shrimp because it’s more truly a ceviche that way, but if you’re pressed for time, don’t sweat it. You can use pre-cooked frozen shrimp that have been thawed and rinsed.)

1 lb. raw tiger prawns, de-veined, shells on for cooking
1 red onion, small dice
1 small red bell pepper, small dice
2 stalks celery, small dice
1 cup Persian cucumber, small dice  (Persian cucumbers have fewer seeds and less water)
1 cup ripe mango,  small dice
1 jalapeno, minced
1/2 cup avocado, small dice
1/2 cup chopped fresh cilantro
Zest and juice of 2 limes
Salt to taste

If cooking raw shrimp, bring a pot of salted water to a rolling boil. Remove from heat and drop in shrimp for just one minute. When shells turn pink, drain, rinse and remove shells. Store in fridge while you chop the rest of the ingredients.
After everything else is chopped, cut the shrimp into a small dice and fold into vegetables. Squeeze lime over all and taste for seasonings, adding more lime or salt as needed.
Serve with Skinny Tortilla Strips.

PLAY WITH YOUR FOOD:

Can’t find a ripe mango? Try papaya or pineapple. Or, for a more tart ceviche, try pink grapefruit and mint.

RE-USE, RE-PURPOSE, RE-CYCLE

A tiny bit of leftover ceviche can be turned into tostada dinner. Just mist corn tortillas with cooking spray, give a light sprinkle of salt and roast on the rack of a 400 degree oven for 8 minutes. Top with re-fried black beans, ceviche and shredded lettuce or Skinny Slaw.

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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