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By Cindy Wallace · 2 Comments

Lime, Shrimp, and Avocado Salad

IMG_2161Now that summer is nearly upon us, I thought I’d share one of my favorite salads. It’s almost a meal in itself when the temperature soars and I want a light meal. In addition to the ease of preparation and the freshness of the salad, it’s a healthy meal choice, which is important to me.

In the early 1970’s, I spent two summers in Monterrey, Mexico, where I was introduced to the lime juice-marinated seafood appetizer known as ceviche.  I was hooked for life on it, but seldom have the real thing here in the Midwest.  Although this isn’t actually ceviche, this salad has the clean, crisp, cool flavor that’s similar to what I love.  (If you’re ever in Branson, MO, there’s a Mexican restaurant called Cantina Laredo at Branson Landing that serves a good ceviche salad. It has shrimp, scallops, and fish, often mahi mahi, in addition to the vegetables, and goes a long way toward satisfying my urge to relive some of my favorite meals that I had in Monterrey.)

This recipe is quick to make, and really hits the spot. Since my family is fond of it, too, I’m sure “Lime Shrimp and Avocado Salad” will be on the menu often this summer.

Here’s a tip about cutting up jalapeño peppers (as well as any other peppers that you might be reluctant to handle).  I don’t like to wear disposable gloves while working in the kitchen, and thought long and hard about how I could work with peppers, yet have as little contact with the seeds and membranes (where the heat mostly lies) as photo(5)possible. I decided to try cutting off the “cheeks” of the pepper. (The “cheeks” are where you will find the majority of the pepper’s flesh.) I hold the pepper stem side up, and slice from the stem to the tip, leaving the membranes and seeds mostly attached to the top of the pepper. The photo to the right shows the “cheeks” and the rest of the pepper.  This technique works with all of the peppers that I use. (I can’t vouch for its success with super hot peppers, such as habaneros, because I seldom use them. In fact, I haven’t used any of the extremely hot peppers since I first tried this method.)

 

Print
Lime, Shrimp, and Avocado Salad
Author: Cindy Wallace
Recipe type: Salads; Light Meals
Prep time:  10 mins
Total time:  10 mins
Serves: 4
 
This is a cool, crisp salad that's chock-full of fresh flavors. It even tastes healthy (as it is).
Ingredients
  • ¼ c. thinly sliced red onion (Cut the onion slices in half or chop them if they are too long to be eaten politely.)
  • ¼ c. fresh lime juice (about 2 medium limes)
  • 1 tsp. olive oil
  • 10 oz. cooked, shelled, and deveined shrimp, large or jumbo, if possible. (More shrimp can be added.)
  • 5 oz. diced avocado (1½ to 2 medium)
  • 1 medium fresh tomato, diced (123 g.)
  • 1 small jalapeno, seeds and membrane removed, finely diced
  • 1 T. fresh cilantro (chopped)
Instructions
  1. In a small bowl, combine red onion, lime juice, olive oil, and a pinch each of salt and pepper. Set aside for at least 5 minutes in order for the flavor of the onion to mellow.
  2. Chop the shrimp, and then add it to a large bowl. Gently stir in the avocado, tomato, and jalapeno.
  3. Stir in the lime juice mixture, and then add the cilantro. Add more salt and/or pepper to taste.
  4. Serve cold.
Nutrition Information
Calories: 147 Fat: 7 Sugar: 0.4 Sodium: 162 Fiber: 2.6 Protein: 16 Cholesterol: 138
3.2.1284

 

 

 

 

Filed Under: Salad Tagged With: ceviche, healthy, light, lime, salad, shrimp

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Reader Interactions

Comments

  1. vickie says

    June 19, 2013 at 8:45 pm

    How refreshing this recipe sounds! Equally refreshing is your well writen explanation. Way to be, Wally!

    Reply

Trackbacks

  1. Mexican Quinoa with Lazy Guacamole - Can Cook, Will Travel says:
    June 22, 2013 at 12:54 pm

    […] draining, I cut up and finely diced a jalapeño. I used a method my mom talks about on her blog My Eclectic Range where you cut off the cheeks of the jalapeño to avoid touching the seeds and ribs as much as […]

    Reply

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Welcome to my blog! As long as I can remember, I have been one of those people whose interests have covered a wide range of things (hence the blog name). I LOVE to cook and bake, and, when in the right mood, I love tackling complicated recipes that yield great “You made that from scratch?!” moments. Welcome to my world! Take a look around!

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