Main Courses Recipes List Navigation Box: · Low-Carb Categories · Low-Carb Appetizers · Low-Carb Beverages · Low-Carb Desserts · Low-Carb Main Courses · Low-Carb Sauces · Low-Carb Side Dishes Books at Jessica's Biscuit® Books at Amazon.com

Recipe by Pamela White, FabJob.com

• 8 ounces Orange Roughy
• 1 pound shrimp
• Juice of 3 limes and 1 orange
• 1 tablespoon savory herb

• Cut up raw fish into bite-sized pieces.
  
  
• Peel raw shrimp and cut into halves.
  
  
• Boil four cups water in heavy bottom pot.
  
  
• Add shrimp when water begins to boil, and remove shrimp after two minutes.
  
  
• Add fish to two cups of water plus two tablespoons salt, and let sit for 10 minutes.
  
  
• Drain fish and add to shrimp.
  
  
• Pour marinade of lime and orange juices over the fish and shrimp.
  
  
• Chop savory herb and add to the marinade. Cover and refrigerate for four hours.
  
  
• Serve in avocado halves, or on top of a bed of arugula.
  
  
• Serves two for dinner, three or four for lunch.

The mix of flavors satisfies the most demanding appetite yet the fish keeps it light. If you've never had ceviche, enjoy this cool, elegant dish. The lime juice "cooks" the protein in the fish, and finishes cooking the shrimp.

Per serving (based on serving two and excluding lime and orange juice and savory herb): 319 Calories; 2g Carbohydrates; 0g Dietary Fiber; 5g Fat; 62g Protein; 368mg Cholesterol; 407mg Sodium.
All Fat and Carb Values Are Approximate.

	About Pamela White: Pamela White is a food writer, restaurant critic and book author from New York. Her book "Become a Food Writer," is available at FabJob.

· Main Courses Recipes List
· Good Carbs Vs. Bad Carbs

· Low-Carb Recipe Navigation
· Low-Carb Appetizers
· Low-Carb Beverages
· Low-Carb Desserts
· Low-Carb Main Courses
· Low-Carb Sauces
· Low-Carb Side Dishes

· Low-Carb Cookbooks at Jessica's Biscuit^®
· Low Carb Main Courses from Amazon.com