Shrimp Ceviche

Bariatric friendly lunch recipe

There are many things to love about this recipe!

No cooking involved, just thawing shrimp and chopping veggies.

It makes for a great lunch, easy to pack up and go.

The flavors get better, in my opinion, as leftovers.

It’s an awesome Summer recipe when it feels too hot to cook!

Weight loss surgery patients enjoy the change of pace with a tossed shrimp salad like this! You can change the flavors and try this Tropical Shrimp Ceviche! 

Shrimp Ceviche

Course: Main Dish

Cuisine: Mexican, No Cook

Servings: 4 servings

Calories: 126kcal

Author: Steph Wagner

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Ingredients

• 1 lb precooked shrimp (medium or large), thawed and tails removed
• juice of half a lime
• 1 small avocado, diced
• 1 tbsp cilantro, diced
• 1 small yellow bell pepper, diced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 2 tbsp fat-free Italian dressing

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Instructions

• For quick thawing of shrimp, run under cold water and remove tails. Blot with paper towel to dry. Cut each shrimp into thirds.
• Combine shrimp with all other ingredients. Toss to coat with dressing and lime juice.
• Allow ceviche to marinade 10 minutes or longer in refrigeration before serving.

Notes

Calculations are made using MyFitnessPal and will vary dependent upon brands used for cooking.

Nutrition

Serving: 3oz | Calories: 126kcal | Carbohydrates: 6g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 971mg | Potassium: 435mg | Fiber: 4g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 45mg | Calcium: 183mg | Iron: 3mg