Ceviche Caribe

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 6

Serving Size: 1/2 cup

Ceviche Caribe

Ingredients

  • 12 large shrimp, frozen, peeled
  • 2 green onions
  • 1 medium tomato
  • 1 medium yellow banana pepper
  • 1 small fresh hot chili pepper
  • 2 tablespoons fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon garlic powder
  • 1 cup fresh pineapple
  • 1 tablespoon olive oil

Nutrients per serving

Calories 64

Protein 4 g

Carbohydrates 5 g

Fat 3 g

Cholesterol 21 mg

Sodium 115 mg

Potassium 146 mg

Phosphorus 43 mg

Calcium 20 mg

Fiber 1.1 g

Preparation

  1. Thaw the shrimp and discard the tails. Chop into bite-sized pieces.
  2. In a food processor, add green onions, tomato, peppers and cilantro; pulse on-off button to chop to a very coarse consistency. Chunky texture is desired. Add lime juice, vinegar and garlic powder to the mixture.
  3. Place mixture in a serving bowl and add the chopped shrimp and olive oil.
  4. Peel and core the fresh pineapple. Place in the food processor and pulse to chop to coarse consistency. Add pineapple to the bowl with shrimp and vegetables. Fold ingredients together.
  5. Chill for 30 minutes or more before serving

Renal and renal diabetic food choices

  • 1/2 meat
  • 1 vegetable, low potassium

Carbohydrate choices

0

Helpful hints

  • Substitute one-quarter of a medium white onion for green onions if desired.
  • Recipe can be prepared one day ahead and served the next day.
  • Serving suggestions:
    • Serve over a mixture of cooked rice and peas (2 cups cooked rice plus 1/3 cup boiled sweet green peas).
    • Serve as an appetizer with low sodium crackers.
    • Serve over fish as a salsa.

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