Can you believe that we are in 2018 already??? Wow!! Speaking of, how many people have made a new year resolution? Eating better one of them? That’s mine for sure. I feel like ever since Thanksgiving roles around it went downhill from there. Oh but what good food was to be had!! No regrets! This ceviche was part of a feast that we had with our dear friends for New Years Eve. Simple, clean and it felt like we were ending the year well.

I thought that I would share with you, what I’ve learned about scallions. We all have used it while cooking at some point. Scallions and onions are low in calories and fat-free and provide some fiber. They both have about the same amount of calcium, iron and vitamin C, but scallions get the better of shallots when it comes to vitamins A and K. You can read more about the health benefits of scallions here.

  • 1 lb fresh shrimp, jumbo size, peeled and deveined
  • 1-1/4 cups fresh lime juice
  • 1 large tomato, chopped
  • 1 or 2 jalapenos, seeded and minced
  • 4 scallions, chopped, white and light green parts only
  • 1/4 cup cilantro leaves, chopped
  • 3/4 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 ripe avocado, chopped
  • Half a lime
  • 2 heads endive, leaves separated
  1. Chop shrimp into 1/2 inch pieces.
  2. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides.
  3. Cover and refrigerate for 4 hours.
  4. In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper.
  5. Drain shrimp in a colander and add to bowl and toss to combine well.
  6. Gently toss in chopped avocado.
  7. Squeeze lime over the mix.
  8. Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.