Shrimp ceviche

Ingredients

• 1/2 pound raw shrimp, cut in 1/4-inch pieces
• 2 lemons, zest and juice
• 2 limes, zest and juice
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1/2 cup diced red onion
• 1 cup diced tomato
• 2 tablespoons minced garlic
• 1 cup black beans, cooked
• 1/4 cup diced serrano chili pepper and seeds removed
• 1 cup diced cucumber, peeled and seeded
• 1/4 cup chopped cilantro

Directions

Place shrimp in a shallow pan and cover with juice from the lemon and lime, reserving the zest. Refrigerate for at least 3 hours or until shrimp is firm and white.

Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 98
Total carbohydrate: 10 g
Cholesterol: 36 mg
Dietary fiber: 3 g
Monounsaturated fat: 3 g
Protein: 7 g
Saturated fat: 1 g
Serving size: About 3/4 cup
Sodium: 167 mg
Total fat: 4 g

DASH Eating Plan Servings

Meats, poultry and fish: 1
Nuts, seeds and dry beans: 1/2

Diabetes Meal Plan Choices

Meat and meat substitutes: 1
Starches: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1