SHRIMP CEVICHE AND PROTEIN CHIPS

Because I cook for myself I have to be a fan of leftovers. It’s often hard to cook in single portions and eating leftovers saves so much time during a busy week. I enjoy cooking so I don’t always make enough of a whole meal to have as leftovers. I just make enough of one ingredient. So this recipe is what I call an “ingredient remix.”

I thawed a whole bag of shrimp I took half for shrimp and grits and half for ceviche. I prepped this while making the shrimp and grits. It took little effort and I stuck it in the fridge until dinner the next day. The chips were also easy. They were so good I will never go back to low carb processed chips.

INGREDIENTS

  • 1lb shrimp (about 8 peeled and deveined)
  • 1/2 avocado
  • 1/4 medium red onion
  • 1/2 cup grape tomatoes
  • 1 large lemon (juiced)
  • 4 limes (juiced)
  • 1/2 cup fresh cilantro (chopped)
  • salt, pepper, tajin to taste
  • 2 low carb protein wraps (or any low carb wrap)

DIRECTIONS

  1. Peel, devein, and dice the shrimp into even pieces. Cut down the middle where the vein is first for even chunks.
  2. Season shrimp with salt, pepper, Tajin (optional) to taste.
  3. Squeeze the juice of 1 large lemon and four limes over the shrimp.
  4. Chop onions, avocado. tomato, and cilantro into even size chunks and add to the bowl.
  5. Stir everything together, cover, and refrigerate overnight. Fresh fish can be done in a couple of hours but I still leave it to “cook” overnight. It is done with the shrimp (or fish) is completely white.
  6. When ceviche is ready to eat, stack the wraps and using a pizza cutter, cut into triangles starting with four. You can use a knife if you need to. I prefer a pizza cutter because it is quicker. The triangles don’t have to be even–I actually prefer them to be of different sizes.
  7. Lower wrap pieces into hot vegetable oil (medium temp.) Be careful not to overcrowd the pan.
  8. Flip when you see the edges turn golden brown. This will take around a minute if your oil is the right temp so stay close.
  9. When chips are golden brown on both sides, remove from oil and put on a paper towel to absorb excess oil. Salt while hot. These also make a great snack on their own.
  10. Plate the chips on one half of a bowl and the ceviche on the other. Use the chips to scoop the ceviche to save on dishes.

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