Tag: avocado

Avocado Shrimp Ceviche

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Avocado Shrimp Ceviche

Ceviche is a quick and delightfully delicious way to "cook" shrimp. Attractive to look at and scrumptious to eat!
Prep Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Main Course
Servings: 8
Calories: 176kcal

Ingredients

  • 2 lbs  large shrimp – peeled, deveined and chopped
  • 3/4 cup fresh lime juice
  • 5 roma (plum) tomatoes, diced
  • 1 white onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tsp hot pepper sauce
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • chopped green onion for garnish if desired

Instructions

  • Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
  • Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. You can leave the hot sauce out and let people add their own when serving if that is preferred.
  • Serve in glass tumblers and top with avocado pieces and green onion. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with whole grain crackers.

Notes

Note:
  • You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp.

Nutrition

Calories: 176kcal | Carbohydrates: 12g | Protein: 20g | Fat: 5.5g | Saturated Fat: 1g | Cholesterol: 173mg | Sodium: 346mg | Potassium: 472mg | Fiber: 3g | Calcium: 57mg | Iron: 4mg

Stuffed Avocado with Black Bean and Corn Salsa

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Stuffed Avocado with Black Bean and Corn Salsa

Prep Time10 minutes
Cook Time0 minutes
Course: Appetizer, Salad, Snack
Cuisine: Cardiac (Low Cholesterol, TLC), Low Saturated Fat, Vegan, Vegetarian (May include Dairy,Eggs,Etc.)
Keyword: fruit, Vegetable
Servings: 6
Calories: 160kcal

Ingredients

  • 3 fresh avocados, halved and pitted
  • 1/2 cup black beans, canned
  • 1/3 cup corn kernels, frozen
  • 1/4 cup red bell pepper, diced
  • 2 Tbsp Bernstein's Restaurant Recipe Italian salad dressing
  • 2 Tbsp shallots, diced
  • optional 12 fresh cilantro leaves and salt to taste

Instructions

  • In a small bowl, combine black beans, corn, red pepper, shallots and salad dressing. Season with salt, if desired.
  • Top avocado halves with black bean and corn mixture, dividing ingredients evenly. Garnish with cilantro leaves.

Nutrition

Serving: 116g | Calories: 160kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 65mg | Potassium: 472mg | Fiber: 7g | Calcium: 9mg | Iron: 1mg