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
- 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.
- 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
