Ceviche-Style Shrimp and Chips

Ceviche-Style Shrimp and Chips

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From: Diabetic Living Magazine

Ceviche is a popular seafood dish in regions of Latin America. This quick-and-easy version uses cooked shrimp and ready-made salsa, mixed with cucumber and crumbled queso fresco cheese and is served with whole-grain tortilla chips—it's a great light lunch or appetizer for your next dinner party!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces frozen, peeled, cooked shrimp, thawed and chopped
  • 1½ cups chopped cucumber
  • 1 cup refrigerated fresh salsa
  • 2 ounces part-skim queso fresco, crumbled, such as Cacique Ranchero® brand
  • 2 tablespoons lime juice
  • ½ teaspoon bottled minced garlic
  • ¼ teaspoon black pepper
  • Dash salt
  • Snipped fresh cilantro (optional)
  • 4 ounces sea salt-flavor whole-grain tortilla chips, such as Eatsmart Snacks® brand


  • Prep

  • Ready In

  1. In a medium bowl combine shrimp, cucumber, salsa, queso fresco, lime juice, garlic, pepper and salt. Ladle into four bowls. If desired, sprinkle with cilantro. Serve with tortilla chips.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 267 calories; 10 g fat(2 g sat); 3 g fiber; 26 g carbohydrates; 16 g protein; 5 mcg folate; 100 mg cholesterol; 5 g sugars; 0 g added sugars; 560 IU vitamin A; 15 mg vitamin C; 195 mg calcium; 1 mg iron; 602 mg sodium; 156 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ lean protein, 1½ starch, 1 vegetable

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