NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.25 cup red onion

0.5 cup cucumber

0.5 cup tomato

1 whole jalapeño

0.25 cup cilantro

3 tbsp lime juice

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Once cooled, pat the shrimp dry and chop them into bite-sized pieces, placing them into a large glass mixing bowl.

• 3

  In a small jar, whisk together the lime juice, olive oil, chili powder, sea salt, and black pepper to create the marinade.

• 4

  Pour the marinade over the shrimp and toss well to ensure every piece is coated.

• 5

  Finely dice the red onion, cucumber, tomato, and jalapeño, and roughly chop the cilantro; add all vegetables to the shrimp bowl.

• 6

  Gently fold in the diced avocado just before serving to maintain its creamy texture and prevent mashing.

• 7

  Let the ceviche sit in the refrigerator for 15 minutes to allow the citrus and spices to fully penetrate the ingredients.