Shrimp and Tilapia Ceviche with Green and Red Peppers
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Shrimp | 100g cooked | 99 |
| Orange Juice | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Jicama | 1 cup (120g) | 46 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 jalapeno pepper, halved
- ⅔ cup tequila
- 1 lb peeled and deveined shrimp and/or tilapia, coarsely chopped
- 1 medium green sweet pepper, chopped
- 1 medium red sweet pepper, chopped
- ⅓ cup chopped red onion
- ½ cup chopped, peeled jicama
- 1 roma tomato, chopped
- 3 tbsp snipped fresh cilantro
- ⅔ cup fresh lime juice
- ⅓ cup fresh lemon juice
- ⅓ cup fresh orange juice
- ⅓ cup unsweetened coconut milk
- 1 tbsp sugar
- ¼ tsp salt
- 1 avocado, halved, seeded, peeled, and sliced
- tortilla chips
Directions
Place the jalapeno pepper halves in a small bowl.
Pour tequila over pepper.
Cover bowl and let stand at room temperature for 48 hours.
Remove and discard the jalapeno.
For ceviche, in a large skillet bring 1-inch of water to boiling.
Add the shrimp and tilapia; cook for 1minute (do not return mixture to boiling before timing).
Drain and rinse with cold water.
Place shrimp and tilapia in a large ceramic or glass bowl.
Stir in the green and red sweet peppers, onion, jicama, tomato, cilantro, lime juice, lemon juice, orange juice, coconut milk, sugar, salt and the tequila.
Cover and chill for 5 hours.
Remove mixture from liquid with a slotted spoon and serve in martini glasses garnished with avocado slices.
Serve with tortilla chips.