Shrimp Ceviche Phyllo Bites

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Shrimp ceviche sounds fancy, but it is a simple recipe and tastes so fresh and light. Add a little Latin flair and bring healthy party snacks to your entertaining!

Sponsored Blog by: Lemons for LuLu,

  • 1 pound shrimp 21-25 count, peeled and deveined
  • 1 avocado, diced
  • 1 small Roma tomato diced
  • 2 tablespoons red onion, chopped
  • juice from 1 lime
  • juice from 1 lemon
  • juice from 1 small orange
  • 2 packages (15 count, each) Athens Mini Fillo Shells


  1. Bring a small stockpot with salted water to a boil. Add shrimp and boil just for 2-3 minutes. Rinse shrimp under cold water; drain. Chill shrimp for 30 minutes.
  2. Remove shrimp; chop the shrimp into small chunks. Stir in avocado, diced tomatoes and red onion. Squeeze the juice from one lime, lemon and orange; stir. Refrigerate until ready to serve.
  3. Meanwhile, crisp fillo shells according to package direction and allow them to cool.
  4. Just before serving divide shrimp mixture between the fillo shells, garnish with cilantro if desired.

Nutritional Info:
Serving size: 1 shell (23g), Amount per serving: Calories 25, Calories from Fat – 10, Total Fat –1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 80 mg, Dietary Fiber – 0g,Total carbohydrate – 2g Sugars – 0g, Protein – 2g, Vitamin A – 0%, Vitamin C – 4%, Calcium – 0%, Iron 0%

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