shrimp ceviche
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5 from 1 vote

Saltgrass Steakhouse Boiled Shrimp and Avocado Salsa

Enjoy this light and refreshing Saltgrass Steakhouse appetizer, this cooked ceviche is a perfect way to start a meal. 
Course Appetizer
Cuisine American
Keyword ceviche, Copycat recipe, Gluten Free, Low Fat, Saltgrass Steakhouse, Seafood Recipes, Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 126kcal
Author Stephanie Manley

Ingredients

  • 3 cups chopped tomatoes
  • 2/3 cup chopped red onion
  • 1/2 cup sweet yellow onion chopped fine
  • 2/3 cup Heinz Chili Sauce
  • 2/3 cup loosely chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons or more of finely diced jalapeno pepper
  • 1 teaspoon salt
  • 1 avocado diced
  • 1/4 pound of shrimp, peeled and deveined

Instructions

  • Boil shrimp in water just until shrimp turn pink. Remove from boiling water and allow, shrimp to cool. Chop half of the shrimp into small pieces. 
  • In a medium sized bowl combine tomatoes, red onions, yellow onions, chili sauce, cilantro, lime juice, jalapeno pepper, avocado, and salt. Stir to combine. Add half of the shrimp to the vegetable mixture. 
  • If desired you can place the remaining shrimp on top for decoration or you can stir all of the shrimp into the salsa. Serve with chips. Heinz chili sauce is sold in most grocery stores. It is sold near the cocktail sauce. Personally, I like to add extra cooked shrimp and avocado to this salsa.

Nutrition

Calories: 126kcal | Carbohydrates: 21g | Protein: 8g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 71mg | Sodium: 1675mg | Potassium: 606mg | Fiber: 5g | Sugar: 11g | Vitamin A: 725IU | Vitamin C: 34.1mg | Calcium: 116mg | Iron: 2.9mg
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