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“A wonderful blend of veges and shrimp to eat as a salad or as an appetizer served with tostadas. I was introduced to something like this about a month ago and it was so good. I got tired of waiting for the recipe, so I compiled my own. It passed the test of my family members and I thought I would publish it here so I don't forget how I made it.”
6 cups

Ingredients Nutrition

  • 1 head green cabbage, shreaded
  • 6 small English cucumbers, shreaded
  • 1 large onion, finely chopped
  • 1 yellow pepper, shreaded (for those of us who are spice challenged, otherwise a jalapeno or two to taste)
  • 4 large garlic cloves, crushed and mashed with 1 tsp. salt
  • 4 tomatoes, seeded and chopped
  • 4 large limes, juice of
  • 1 cup cilantro, finely chopped
  • salt and pepper
  • 1 lb shrimp, peeled and deveined (tuna, crab or whitefish may be added instead of or in addtion to the shrimp)


  1. In 13"x9" casserole add prepared veges and fruits, add lime juice, cilantro, salt and pepper to taste.
  2. Cook shrimp in boiling water for 1-2 minute and then immerse in ice water. Chop shrimp and stir into the above ingredients.
  3. This can be made ahead of time and refrigerated. Serve as is or eat with corn chips or tostadas.

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