By Mayo Clinic Staff

Dietitian's tip:

The term "ceviche" refers to both a technique and a dish that is native to Central and South America. Raw fish or shellfish are cooked (cured) without heat in acidic citrus juices and seasoned with various herbs and spices.

Number of servings

Serves 8

Ingredients

  1. 1/2 pound raw shrimp, cut in 1/4-inch pieces
  2. 2 lemons, zest and juice
  3. 2 limes, zest and juice
  4. 2 tablespoons olive oil
  5. 2 teaspoons cumin
  6. 1/2 cup diced red onion
  7. 1 cup diced tomato
  8. 2 tablespoons minced garlic
  9. 1 cup black beans, cooked
  10. 1/4 cup diced serrano chili pepper and seeds removed
  11. 1 cup diced cucumber, peeled and seeded
  12. 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.

Nutritional analysis per serving

Serving size :About 3/4 cup

  • Calories 98
  • Total fat 4 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Monounsaturated fat 3 g
  • Cholesterol 36 mg
  • Sodium 167 mg
  • Total carbohydrate 10 g
  • Dietary fiber 3 g
  • Added sugars 0 g
  • Protein 7 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Sept. 18, 2015