Cantaloupe Ceviche

<< all recipes

Cantaloupe Ceviche

Try cantaloupe tossed with shrimp and veggies for a ceviche appetizer in this recipe created by registered dietitian nutritionist and culinary consultant Cindy Kleckner.

Ingredients

¾ pound cooked salad shrimp

2 Tbsp freshly squeezed lemon juice (from 1 small lemon)

2 Tbsp freshly squeezed lime juice (from 1 small lime)

2 Tbsp freshly squeezed orange juice (from 1 small orange)

1 cup chopped cantaloupe, ¼-inch dice

1 cup peeled and seeded English cucumber, ¼-inch dice

¼ cup minced red onion

1 small jalapeno pepper, seeded and minced

1 small avocado, chopped

2 Tbsp chopped cilantro

Whole wheat tortilla chips, Pita chips or plantain chips

Directions

  1. Combine the shrimp, lemon, lime and orange juice in a glass bowl. Stir in the cantaloupe, cucumber, onion and jalapeno. Refrigerate 30 minutes up to 4 hours for flavors to blend.
  2. Just before serving, stir in avocado and cilantro. Serve with favorite chips or in butter lettuce leaves.

Yield: 4-6 servings

Source: Cindy Kleckner, RDN, LD, FAND