Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Water Chestnut Shrimp Ceviche
Serving Amount
Ingredients
1 pound cooked shrimp, peeled, deveined, chopped to 1/2-inch pieces
1 lemon, juiced
2 limes, juiced
1⁄4 orange, juiced
4 whole Roma tomatoes, seeds removed, diced
2 whole jalapeño, seeds removed, finely diced
1⁄2 cup water chestnut, diced (can substitute with Honeycrisp apple)
1⁄2 cup fresh cilantro, chopped
1⁄2 red onion, finely diced
1 avocado, pitted, diced
salt and pepper to taste
Instructions
Step 1
In a small bowl, whisk the citrus juices. Add shrimp to a separate bowl. Pour ½ cup of the citrus juice over the shrimp, reserving the rest, tossing to combine. Allow the shrimp to marinate in the citrus juice for 10-15 minutes.
Step 2
Add tomato, jalapeño, water chestnuts, cilantro and red onion to the bowl with the shrimp. Mix and allow to marinate for 10 minutes. Stir in avocado and remaining citrus juice.
Step 3
Add salt and pepper, a little at a time, mixing and adding more to taste. Serve with crackers, whole wheat tortilla chips or on top of a bed of chopped romaine lettuce.
