NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

1 cup English cucumber

0.5 cup Roma tomato

0.25 cup red onion

1 whole jalapeño

0.25 cup fresh cilantro

0.25 cup lime juice

0.5 tbsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking process and ensure a firm texture.

• 3

  Once chilled, pat the shrimp dry and chop them into bite-sized pieces, then place them in a large glass mixing bowl.

• 4

  In a small jar, whisk together the lime juice, olive oil, chili powder, sea salt, and black pepper until well combined.

• 5

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

• 6

  Pour the dressing over the shrimp mixture and toss gently to ensure everything is evenly coated.

• 7

  Carefully fold in the diced avocado just before serving to prevent it from mashing.

• 8

  Let the ceviche sit in the refrigerator for 10 to 15 minutes to allow the flavors to fully develop before enjoying.