Stage 7 - Shrimp Ceviche

As you transition into Stage 7 of the post-surgery meal plan (7 to 12 months after surgery) and you are able to tolerate more foods, try out this recipe!

Servings 2 servings (1 serving = ½ cup shrimp ceviche)

Ingredients

  

  • 1 pound medium raw shrimp
  • 1 cup lime juice approximately 5 fresh limes
  • 4 medium tomatoes (Roma or Italian) diced (or 8 ounces canned, diced tomatoes)
  • 1 cucumber diced
  • 1 small red onion peeled and finely chopped
  • 2 serrano chili peppers (optional) ribs and seeds removed, minced
  • 4 small baked corn tortilla shells (or 4 mini corn tortillas)
  • salt, to taste

Instructions

 

  • In a bowl, combine shrimp and lime juice.
  • Cover and marinate for about 10 to 15 minutes or until color changes to pink. Do not marinate too long, as the shrimp will "overcook" and toughen.
  • Add onions, tomatoes, chili peppers, and cucumber.
  • Gently stir to combine.
  • Season with salt to taste.
  • Serve cold with tortilla.

Notes

Calories: 248 | Total Protein: 30.5g | Total Carbs: 25.1g  | Total Fat: 3g

Source: https://www.froedtert.com/bariatric-surgery/recipes/shrimp-ceviche