Fork on the Road Recipe: Shrimp Marinated in Lime Juice

From Linda Bladholm's Fork on the Road

APPETIZER

SHRIMP MARINATED IN LIME JUICE

Serve this cooked variation on ceviche with crackers, popcorn or crusty bread.

• 2 pounds medium (31-35 count) shrimp, shelled and cleaned

• 2 cups lime juice juice

• 1 medium yellow onion, finely chopped

• 1 fresh hot green chile, seeded and finely chopped

• 1 large tomato, diced

• Salt and freshly ground pepper

Drop the shrimp into a large saucepan of boiling salted water and boil for 2 or 3 minutes, until the shrimp are just cooked through. Drain and mix with the juice, onion, chile, tomato and salt and pepper to taste. Let stand an hour before serving. Makes 6 servings.

Source: Adapted from The Book of Latin American Cooking by Elizabeth Lambert Ortiz (Ecco, 1979).

Per serving: 155 calories (39 percent from fat), 6.7 g fat (3.2 g saturated, 2.2 g monounsaturated), 34.7 mg cholesterol, 12.2 g protein, 11.3 g carbohydrates, 1.4 g fiber, 329.2 mg sodium.