NUTRITION

SERVINGS

INGREDIENTS

8 oz cooked shrimp

0.25 whole avocado

0.5 cup cucumber

0.5 cup tomato

0.25 cup red onion

2 tbsp fresh cilantro

2 tbsp lime juice

1.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

PREPARATION

• 1

  Preheat your oven to 375°F and cut the corn tortilla into eight triangles.

• 2

  Brush the tortilla triangles with 0.5 tsp of the olive oil and bake for 8 to 10 minutes until golden and crisp.

• 3

  In a large glass mixing bowl, whisk together the lime juice, the remaining 1 tsp of olive oil, chili powder, sea salt, and black pepper.

• 4

  Roughly chop the cooked shrimp into bite-sized pieces and add them to the bowl with the marinade.

• 5

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

• 6

  Gently fold in the diced avocado and chopped cilantro, ensuring the avocado pieces remain intact.

• 7

  Cover and refrigerate the ceviche for at least 15 minutes to allow the citrus and spices to fully penetrate the shrimp.

• 8

  Serve the chilled ceviche in a bowl with the warm, crunchy tortilla chips on the side.