Sweet Butter's shrimp ceviche

Sweet Butter's shrimp ceviche. (Glenn Koenig / Los Angeles Times)

By Noelle Carter Los Angeles Times

12:00 p.m. EST, February 3, 2013

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

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1/4 teaspoon garlic powder

Sea salt, to taste

1. Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.

2. Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.

3. While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.

4. After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.

Each of 6 servings: 93 calories; 14 grams protein; 7 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 121 mg cholesterol; 3 grams sugar; 636 mg sodium.