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Add a photoHere's a recipe that combines the best of salsa and ceviche. It's a refreshing salad that's perfect for the spring season. The salad ingredients include roasted corn, cucumber, tomatoes, onions, cilantro and green chile (optional). It is then topped with shrimp that's quickly blanched in boiling water. The dressing is as simple as mixing white vinegar and brown sugar. Welcome the colors of spring with this simple to prepare recipe.
Raciónes: 4
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Ingredientes
- 1/2 cup cucumber, peeled and sliced into tiny cubes
- 1/2 cup tomatoes, seeded and sliced into tiny cubes
- 1/2 cup white onions sliced into tiny cubes
- 1/3 cub fresh cilantro, chopped
- One 15-oz can of sweet corn, drained
- 1/2 green chile, seeded and thinly sliced
- 1 cup shrimp, shelled and blanched in boiling water (head and tails off)
- 1/2 cup white vinegar
- 1 tbsp brown sugar
Direcciones
- In a medium pan or wok, roast the sweet corn. Remove from heat and set aside.
- In a large bowl, combine cucumber, tomatoes, onions, cilantro and green chile.
- Add the roasted corn. Mix well.
- Pour vinegar into a small bowl, adding in and dissolving the brown sugar.
- Pour the vinegar dressing over the corn mixture and toss.
- Top the salad with shrimp and garnish with fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 16 | 10% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 314mg | 13% |
| Potassium 319mg | 9% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.1g | 5% |
| Protein 14.4g | 23% |
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