NUTRITION

SERVINGS

INGREDIENTS

8 oz wild-caught shrimp

0.25 cup lime juice

0.25 whole avocado

0.5 cup cucumber

0.5 cup roma tomato

2 tbsp red onion

1 tbsp fresh cilantro

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 medium corn tortilla

PREPARATION

• 1

  Bring a pot of water to a boil and poach the shrimp for 2-3 minutes until pink and opaque, then immediately plunge into an ice bath to stop the cooking.

• 2

  Once cooled, peel and devein the shrimp, then chop them into bite-sized pieces and place in a glass mixing bowl.

• 3

  Add the lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper to the shrimp, tossing well to coat.

• 4

  Finely dice the cucumber, tomato, and red onion, then fold them into the shrimp mixture along with the chopped cilantro.

• 5

  Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the shrimp to absorb the citrus.

• 6

  While the ceviche chills, toast the corn tortilla in a dry skillet over medium heat until it becomes a crispy tostada.

• 7

  Just before serving, gently fold in the diced avocado to maintain its creamy texture.

• 8

  Spoon the ceviche onto the crispy tostada or serve in a bowl with the tostada on the side.