by Michele Morris

Yields 30 appetizers or 8 salads

This mock ceviche uses cooked shrimp and can be served as an appetizer or a salad.

3 limes, juiced, peels reserved
1 pound small shrimp, peeled and deveined
1/4 cup white onion, chopped fine
1/4 cup cilantro, chopped
1/3 cup ketchup
1 teaspoon hot sauce (or more to taste)
1 tablespoon extra virgin olive oil
1/4 cup cucumber, finely diced
1/4 cup jicama, finely diced
1 avocado, finely diced
Salt and pepper to taste
30 wonton wrappers, round gyoza style

Bring a large pot of salted water to a boil. Add lime peels and shrimp, and cook just until shrimp begin to turn pink and curl up. Immediately remove from heat and drain. Spread out shrimp to cool slightly, then cut into small pieces and toss with lime juice. Cover and refrigerate for 20 minutes.

Meanwhile, press egg roll wrappers into petite muffin tin cups to form cups and bake at 350° until crisp and lightly browned, about 10 minutes. Remove from oven and let cool.

Add shrimp to a large bowl along with onion, cilantro, ketchup, hot sauce, olive oil, cucumber, jicama and avocado. Mix gently and season to taste with salt and pepper. Serve immediately, or cover and refrigerate up to one day. For appetizers, spoon a small amount of the ceviche mixture into each wonton cup and top with additional chopped cilantro if desired.

Per Appetizer: 58 Calories; 2g Fat (23.5% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 140mg Sodium.

To serve as a salad, place lettuce leaves on 8 plates and divide shrimp mixture evenly between the plates.

Per Salad Serving: 142 Calories; 7g Fat (40.2% calories from fat); 13g Protein; 9g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 224mg Sodium.