Happy Cinco de Mayo!
How fun is it that we get to celebrate twice in one week? Cinco de Mayo and Mother’s Day, does it get any better?!?!?!
I just wanted to share my favorite Mexican themed recipe that’s fresh, healthy and delicious.
Mindy’s Ceviche Recipe
Preparation time: 15 minutes to prepare, let soak all day or overnight in fridge.
INGREDIENTS
1 lb. of raw shrimp chopped (you can also use mahi-mahi or halibut)
2 fresh squeezed limes (use juice)
1/2 red onion, finely diced
½ cucumber diced
1 chopped fresh tomato
Fresh cilantro to taste
½ avocado diced
5 Tbsp. fresh salsa
Tortillas or tortilla chips or romaine lettuce leaves
METHOD
In a glass casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, salsa, cucumber and cilantro. Squeeze in lime juice. Stir well, making sure the fish gets exposed to the acidic lime juice. Let sit for several hours in the fridge, giving time for the flavors to blend. (My daughter adds a splash of Tabasco sauce!) ALSO, if you leave the avocado pit in, the mix it won’t turn brown.
Serving Options
Serve with chopped cilantro and slices of avocado with heated tortillas
Serve in romaine lettuce leaves or over a bed of green for salad style
Serve in hard shells for ceviche tacos
Serve on a tostada shell
Serve nacho style with tortilla chips
Use as your veggie dip or chip dip
Serves 8. Approx. 80 calories per serving of the fish ceviche mix.
Here’s to a week of celebration and expressing gratitude for the many women who give, love and support us!