NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup lime juice

0.25 cup lemon juice

0.5 cup cucumber

0.5 cup roma tomato

0.25 cup red onion

1 tbsp jalapeño

0.25 cup cilantro

0.25 whole avocado

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

PREPARATION

• 1

  Bring a pot of water to a boil and poach the shrimp for 2 minutes until pink; drain and immediately plunge into an ice bath.

• 2

  Chop the chilled shrimp into bite-sized pieces and place them in a glass bowl.

• 3

  Add the lime juice and lemon juice to the shrimp, ensuring they are fully submerged, and refrigerate for 15 minutes.

• 4

  While the shrimp marinates, cut the corn tortilla into triangles and bake at 375°F for 8-10 minutes until crisp.

• 5

  Fold the diced cucumber, tomato, red onion, jalapeño, and cilantro into the shrimp mixture.

• 6

  Season the ceviche with chili powder, sea salt, and black pepper.

• 7

  Gently stir in the diced avocado just before serving to maintain its texture.

• 8

  Serve the zesty ceviche in a chilled bowl with the warm tortilla chips on the side.