NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 whole avocado

0.5 cup cucumber

0.25 cup red onion

0.5 cup roma tomato

0.25 cup fresh cilantro

2 tbsp lime juice

0.5 tbsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

PREPARATION

• 1

  Bring a large pot of salted water to a boil, add the peeled and deveined shrimp, and poach for 2 to 3 minutes until they are pink and opaque.

• 2

  Immediately drain the shrimp and transfer them to a bowl of ice water to stop the cooking process and keep them tender.

• 3

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

• 4

  Whisk together the lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper in a small jar.

• 5

  Pour the dressing over the shrimp and add the diced cucumber, red onion, tomato, and cilantro, tossing gently to combine.

• 6

  Cover the bowl and let the mixture marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.

• 7

  While the ceviche marinates, slice the corn tortilla into small triangles and bake at 375°F for 8-10 minutes until crisp and golden.

• 8

  Just before serving, gently fold in the diced avocado and serve the ceviche chilled alongside the homemade tortilla chips.