Light Shrimp Salad
1 pound cooked shrimp, deveined, shells and tails removed
1/2 cup lime juice, preferably fresh-squeezed
1/2 cup lemon juice, preferably fresh-squeezed
3/4 cup white onion, diced
1 jalapeño pepper, stemmed, seeded, and diced
1/3 cup chopped fresh cilantro
1 tomato, seeded and diced
1 tablespoon olive oil
Salt, to taste
1. Chop shrimp into chunks and combine with the next three ingredients in a medium-sized bowl; let sit, refrigerated, for 1 to 4 hours. Since the shrimp is already cooked, this allows the flavors to meld, rather than letting the citrus juice actually cook the fish, like in a ceviche.
2. Just before serving, stir in the remaining ingredients. Serve with tortilla chips.
nutrition info per serving (6): 119.1 calories; 3.2 g fat; 0.5 g saturated fat; 147.3 mg cholesterol; 16.5 g protein; 6.6 g carbohydrates; 1 g fiber; 172.4 mg sodium