Brunch

Shrimp Cheviche is for Dinner.

Shrimp Cheviche takes 30 minutes to prepare.

Shrimp Cheviche takes several minutes to cook.

Shrimp Cheviche makes 8 servings.

The ingredients for Shrimp Cheviche are:

1 avocado( without peel and seed)
5oz fresh lime juice
1-2 oz fresh lemon juice
.25 cups olive oil
1 teas salt(or to taste)
3 teas pepper(or to taste)
6 cups chopped ripe tomatos(if you want to add color you can use a mix or yellow, green and red varieties)
5 cups chopped baby cucumbers( you can use big cukes but if you do peel them first)
1 mango- peeled and pit removed- chopped
2 cups chopped green onions
.5 cup shopped sweet onion(walla walla or vidalia)
2 pounds cooked shrimp-shelled chilled and chopped( I use the frozen already cooked kind and thaw them in water, salt and lemon juice before removing tail & chopping)

Here is how you make Shrimp Cheviche:

In a medium bowl -thaw shrimp in cool water with lemon juice and salt added to water)Meanwhile, In a small blender -mix half of the avocado, the lemon and lime juice, olive oil, mint,and salt and pepper- this is your dressing. Pour dressing into large bowl with remaining half of the avocado and chop everything else up and toss it to coat. Shrimp should be thawed by the time you get everything chopped-remove the tail( if they still have it) chop them ( or if you use the tiny salad shrimp just toss them) and toss with veggie mix. Serve immediately! (the shrimp get a tad rubbery if you don't eat it within an hour or two of making this one) Make 8 HUGE servings!Number of Servings: 8Recipe submitted by SparkPeople user ONEOFAKIND864.

The nutritional information for Shrimp Cheviche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.8

• Total Fat: 11.7 g
• Cholesterol: 165.8 mg
• Sodium: 498.3 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 4.4 g
• Protein: 20.2 g

The dietary needs meet for Shrimp Cheviche is Low Carb