6/16/10

Shopping to Slim Your Waist and Wallet - June 16

As the months of summer continue, Texas only gets hotter. To cool off, why not enjoy a great summertime appetizer of ceviche?  Normally made with raw red snapper cooked by the acidity of citrus juices, our version of Shrimp Ceviche is made with fully cooked shrimp that are marinated in lemon and lime juices.  Toss in some diced avocado and a few other ingredients and you've got a dish that everyone is sure to enjoy!

Market Street has shrimp on sale this week for $6.99/lb. Avocados are also on sale- 4 for $1!



Shrimp Ceviche

Serves 4-6
  • 1 pound medium peeled and deveined shrimp
  • 2 Tbsp salt
  • 3/4 cup lime juice
  • 3/4 cup lemon juice
  • 1 cup finely chopped  red onion
  • 1 cup chopped cilantro
  • 1 cucumber, peeled and diced into 1/2 inch chunks
  • 1 avocado, peeled and diced into 1/2 inch chunks
Directions:
- In a large pot, add 2 Tbsp. of salt to 4 cups of boiling water. Add shrimp, cooking for 1-2 minutes.
- Remove shrimp with a slotted spoon and place them in a bowl of ice water to cool.
- Drain the shrimp and cut each shrimp in half. Place shrimp in a glass bowl and mix in lime and lemon juice.
- Cover and refrigerate for 30 minutes.
- Mix in chopped red onion and refrigerate for another half hour.
- Right before serving, add the cilantro, cucumber, and avocado.


Guest Blogger Lindsey Mazanec is a dietetic intern at Texas Woman's University in Denton, TX. In addition to pursuing her Masters in Exercise and Sports Nutrition, Lindsey is a personal trainer and intends get her certification as a Certified Specialist in Sports Dietetics (CSSD) to ultimately work with athletes, as well as recreation exercisers, to meet their health and fitness goals through proper nutrition.

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