Try this heart-healthy recipe from the American Heart Association and Go Red For Women 2016-17 Real Woman Chef Amanda DeJesus.
Amanda DeJesus had a heart transplant at age 15. She pursued a culinary career to help other heart patients maintain a healthy lifestyle. The Houston chef combined her culinary training with her heart disease experience to inspire heart patients to eat a heart-healthy diet without giving up the foods they love.
Today Amanda, who was 28 in 2016, teaches heart patients how to modify their favorite recipes, find heart-healthy foods at the grocery store and change their eating habits.
Download this recipe in Spanish (PDF)
Nutrition Facts
Shrimp Ceviche
Calories
134 Per ServingProtein
15g Per ServingFiber
3g Per ServingNutrition Facts
Calories | 134 | |
---|---|---|
Total Fat | 4.0 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 107 mg | |
Sodium | 67 mg | |
Total Carbohydrate | 12 g | |
Dietary Fiber | 3 g | |
Sugars | 7 g | |
Protein | 15 g |
Dietary Exchanges
1 vegetable, 2 lean meat, 1/2 fruit
Ingredients
-
1 garlic clove -
1 jalapeño pepper -
1/2 cup lime juice (fresh) -
2 Roma tomato -
1 small red onion -
1 avocado -
1/2 bunch fresh cilantro -
1 pound shrimp (peeled, steamed) -
1 mango (peeled) -
black pepper (to taste)
Directions
-
Using the food processor, chop the garlic clove, jalapeño, Roma tomatoes, and red onion. You can add the lime juice if you need a little liquid to allow the processor to do its job. Place in a large mixing bowl. -
With a knife chop the cilantro, shrimp, mango, and avocado and add it to the mixing bowl. (Do not put these items in food processor, please chop by hand) -
Mix all the ingredients together (including any of the lime juice you didn’t already add). Add the black pepper to taste.