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Shrimp and Watermelon Ceviche

Shrimp and Watermelon Ceviche

This gorgeous low-carb appetizer is perfect for your next summer garden party!
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Ingredients

Directions

Yield:
28 servings

Serving size:
2 topped crackers

Remove tails from shrimp; discard. Chop shrimp into small pieces.

Combine shrimp and 1/2 cup lime juice in medium bowl. Cover and refrigerate 1 hour or until shrimp are pink and opaque. Drain; discard juice.

Meanwhile, combine watermelon, jicama, onion, cilantro, jalapeño, and remaining 2 tablespoons lime juice in large bowl. Gently stir in shrimp. Cover and refrigerate at least 30 minutes to allow flavors to develop.

Serve on or with water crackers.

Note: While the shrimp aren’t traditionally cooked, the citric acid from the lime juice “cooks” the shrimp while they are marinating.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Nutrition Information:

Calories: 44 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 20 mg, Sodium: 132 mg, Fiber: 1 g

Exchanges per serving: 1/2 Bread/Starch.

Copyright Diabetic Cooking.

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