Shrimp Ceviche With Radishes

Recipe Ingredients

1 lb	454g / 16oz	Peeled large raw shrimp - deveined
1/3 cup	20g / 0.7oz	Chopped green onions
1 teaspoon	5ml	Salt
3/4 cup	177ml	Freshly-squeezed lime juice - - (5 to 7 limes)
2		Radishes - trimmed
2		Corn
1		Firm ripe avocado
12		Mint leaves

Recipe Instructions

Cut the shrimp into 1-inch pieces and combine it in a bowl with the onions, salt and lime juice. Cover tightly and refrigerate until the shrimp is firm and white, about 3 hours.

Cut the radishes into half-inch wedges and add to the ceviche. Cut the corn kernels from the cob and add to the ceviche. Peel and pit the avocado, dice the flesh and add it to the ceviche. Tear the mint leaves into quarters and gently stir everything together.

Serve in juice or martini glasses or in a bowl with tortilla chips.

This recipe yields 8 to 10 servings.

Each serving: 83 calories; 7 grams protein; 7 grams carbohydrates; 2 grams fiber; 4 grams fat; 1 gram saturated fat; 54 mg. cholesterol; 302 mg. sodium.

Source:
The Los Angeles Times, 06-09-2004

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