Asian Fusion Ceviche with Konjac Noodles
1 pound of Louisiana shrimp, peeled and deveined
3 Tbsp rice vinegar
3 Tbsp water
1 Tbsp low-sodium soy sauce
1 tsp sugar
1 packages of konjac noodles
1 avocado, chunked
1 orange, sliced into segments without peel (supreme)
½ purple onion, diced
2 Tbsp low-fat mayonnaise
1 Tbsp siracha
1 tsp water
Trader Joe’s Everything but the Bagel Seasoning, or plain sesame seeds, for garnish
Cilantro, for garnish
Begin parboiling shrimp 1-2 minutes until opaque and tails are curled.
Mix together vinegar, soy, water, and sugar. Add shrimp and toss lightly. Set in the refrigerator for 30 minutes.
Mix together mayonnaise, sriracha & water. Set aside.
Add avocado, orange, and purple onion to shrimp. Gently fold in so as not to break up the avocado.
Heat noodles, if desired. (I placed my noodles in the refrigerator to get cold.) Plate warm or cold noodles, top with 1 cup of shrimp ceviche mixture.
Drizzle sriracha mayo on top of plated ceviche and noodles. Sprinkle with sesame blend and cilantro, and serve.
222 calories. 11g fat (1g saturated fat, 146mg cholesterol.) 16g carbohydrates (7g fiber, 5g sugar.) 17g protein, 765mg sodium.
Lower fat: Recipe is lower in fat as is.
Lower carbohydrate: Substitute 1 cup red bell pepper, cut in strips, for the orange. Use your favorite alternative sweetener such as stevia or monk fruit. 197 calories. 10g fat (1g saturated fat, 146mg cholesterol.) 9g carbohydrates (4g fiber, 3g sugar.) 17g protein, 765 mg sodium.
Lower sodium: Reduce sodium to 615mg by substituting low-sodium hot sauce such as Tobasco for the siracha.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.