Food & Health

Shrimp Ceviche with Chickpeas

Serving Size: 1/6 of recipe
Makes: 6 Servings

Source of: Fibre, Potassium, Vitamin C and Calcium
Good Source of: Iron
Excellent Source of: Folate
Gluten-Free

Ingredients

300 g
Shrimp, deveined, tail-on
11 oz
100 g
green tamatillos, chopped, or cucumber, seeded and chopped
3.5 oz
1/4
medium onion, chopped
1/4
1 bunch
cilantro, finely chopped
1 bunch
1
lemon, squeezed for juice
1
1
lime, squeezed for juice
1
1/2
jalapeno pepper, finely chopped
1/2
300 g
cooked chickpeas
1 3/4 cups
5 ml
salt
1 tsp
2 ml
pepper
1/2 tsp
 
chili powder


Directions

BOIL the shrimps according to package directions. Stop the cooking process with a cold water bath. Once cold, cut them into medium-sized squares and set aside in fridge.

MIX the tomatillos (or cucumber) with the onion, coriander, lemon and lime juice, and the jalapeno pepper. Add the chickpeas and season with salt and pepper. Toss to mix.

ADD the shrimp with the chickpea mixture. SERVE in a chili powder rimmed martini glass, iced with a red or green fresh chili.

Nutrition Facts

Based on a serving of 1/6 of recipe

Energy: 146 calories
Protein: 15 g
Fat: 2 g
Cholesterol: 98 mg
Carbohydrates: 17 g
6%
Fibre: 3 g
12%
Sodium: 514 mg
21%
Potassium: 349 mg
Vitamin C: 15 mg
25%
Folate: 100 mcg
45%
Calcium: 56 mg
5%
Iron: 3 mg
17%
Calories from Fat:
12%





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