NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

1 cup cucumber

0.5 cup tomato

0.25 cup red onion

0.25 cup cilantro

3 tbsp lime juice

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of water to a boil and poach the shrimp for 2 to 3 minutes until they are pink and opaque.

• 2

  Immediately transfer the shrimp to a bowl of ice water to stop the cooking process, then drain and chop into bite-sized pieces.

• 3

  In a large glass bowl, whisk together the lime juice, extra virgin olive oil, chili powder, minced garlic, sea salt, and black pepper.

• 4

  Add the chopped shrimp, diced cucumber, diced tomato, minced red onion, and chopped cilantro to the bowl.

• 5

  Toss the ingredients thoroughly to ensure the shrimp and vegetables are well-coated in the chili-lime marinade.

• 6

  Gently fold in the diced avocado just before serving to keep the pieces intact and creamy.

• 7

  Let the ceviche sit in the refrigerator for at least 15 minutes to allow the flavors to meld, then serve chilled.