NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp

0.5 cup Fresh lime juice

0.5 whole Avocado

1 cup English cucumber

0.5 cup Roma tomato

0.25 cup Red onion

0.25 cup Fresh cilantro

1 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

PREPARATION

• 1

  Bring a large pot of water to a boil and blanch the peeled and deveined shrimp for 2 minutes until pink and opaque.

• 2

  Immediately transfer the shrimp to an ice bath to stop the cooking process, then pat dry and chop into bite-sized pieces.

• 3

  In a large glass bowl, combine the shrimp with the fresh lime juice, finely diced red onion, and chili powder.

• 4

  Cover the bowl and let the shrimp marinate in the refrigerator for 15 minutes to absorb the citrus flavors.

• 5

  While the shrimp marinates, dice the cucumber, tomato, and avocado into uniform small cubes.

• 6

  Gently fold the diced vegetables, chopped cilantro, and extra virgin olive oil into the shrimp mixture.

• 7

  Season the ceviche with sea salt and black pepper, then serve immediately in chilled bowls.