Shrimp Ceviche


46

 

 

Makes 5 servings

 

Per Serving:

 

250 calories

10g Fat

36g Protein

5g Carbohydrates

 

Ingredients:

 

 

2 lbs                  small cooked shrimp
1/2 – 3/4 cup      fresh lime juice (4-6 limes)
1/2 cup              fresh lemon juice (2-3 lemons)
1 cup                 red onion, chopped
1                       jalapeno pepper, chopped
2 – 3                  roma tomatoes, diced
1 cup                 cilantro, chopped
1                       cucumber, diced into 1/2 inch pieces
1                       whole avocado, diced
1                       tablespoon olive oil
1                       teaspoon white vinegar
1 1/2  teaspoon   Mexican oregano
salt & pepper to taste

 

 

Cut each shrimp in half or at least one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour.

Mix in the chopped onion and jalapeno peppers and refrigerate an additional hour.

If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss.

Add salt and pepper to taste and then serve.

*Add the avocado as you serve the ceviche. There is usually left over ceviche and avocado’s do not keep well and will start to brown in the refrigerator.
 


Grilled Tuna with Watermelon Salad


43

 

 

Makes 4 servings

Per Serving:

 

210 calories

5g Fat

27g Protein

10g Carbohydrates

 

Ingredients:

 

4- 4oz Tuna Steaks

Salt and Pepper to taste

 

Watermelon Salsa:

 

2 cups     diced watermelon

2 cups     diced mango

1/4 c       diced red onion

2 Tbsp     chopped fresh cilantro

1/4 tsp    red chili flakes

1/4 tsp    sea salt

1 Tbsp    lime juice

1 Tbsp    rice wine vinegar

1 Tbsp    olive oil

 

Directions:

 

Mix all ingredients for salsa together. Chill for at least 30 minutes in refrigerator before serving.
Season tuna to your liking and Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

 

Enjoy!

 

 


Clean Eating Fish Tacos


23

Ingredients:
(makes approx. 8 small tacos)

16 oz. fish (tilapia, salmon, cod, halibut)
2 TBS cumin
1 TBS chili powder
8 small corn tortillas
1 cup grated cucumber
1 cup grated carrots
1 cup chopped napa cabbage
1 cup chopped fresh cilantro
2 cups non-fat plain greek yogurt
3 TBS lime juice
chili powder to taste

Directions:

1. Season fish with cumin and chili powder
2. Saute Fish in pan with spray or 1 TBS of olive oil. Break fish into small pieces while cooking.
3. Make sauce by mixing yogurt, lime juice, and chili powder
4. Brown each side of tortilla in pan with spray olive oil.
5. Assemble your taco by adding fish, and sauce.
6. Sprinkle on the cucumber, cabbage, carrots and cilantro.

ENJOY!