NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.5 cup cucumber

0.25 cup red onion

0.5 cup roma tomato

1 whole jalapeño

0.25 cup fresh cilantro

3 tbsp lime juice

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili flakes

PREPARATION

• 1

  Bring a medium pot of water to a boil and poach the peeled shrimp for 2 to 3 minutes until they are pink and opaque.

• 2

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

• 3

  In a large glass mixing bowl, whisk together the lime juice, lemon juice, sea salt, black pepper, and chili flakes to create the marinade.

• 4

  Add the chopped shrimp to the bowl and toss well to coat, then place in the refrigerator to marinate for 10 minutes.

• 5

  While the shrimp marinates, finely dice the cucumber, red onion, roma tomato, and jalapeño.

• 6

  Remove the shrimp from the refrigerator and gently fold in the diced vegetables and chopped fresh cilantro.

• 7

  Just before serving, dice the avocado and carefully fold it into the mixture to ensure the pieces remain intact and creamy.

• 8

  Serve the ceviche chilled in a bowl or portioned into large butter lettuce cups for a clean, crisp presentation.