NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

1 cup Cucumber

1 medium Tomato

0.25 cup Red onion

1 medium Jalapeño

0.25 cup Cilantro

2 tbsp Lime juice

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the shrimp by peeling, deveining, and blanching in boiling water for 2 minutes until pink, then immediately plunging into ice water to stop the cooking.

• 2

  Chop the cooled shrimp into half-inch bite-sized pieces and place them in a large glass mixing bowl.

• 3

  In a small jar or bowl, whisk together the lime juice, lemon juice, and extra virgin olive oil.

• 4

  Finely dice the red onion, cucumber, and tomato, then add them to the bowl with the shrimp.

• 5

  Mince the jalapeño after removing the seeds and finely chop the fresh cilantro, adding both to the mixture.

• 6

  Pour the citrus dressing over the ingredients and season with sea salt and black pepper, stirring gently to combine.

• 7

  Dice the avocado into small cubes and carefully fold them into the ceviche to maintain their shape.

• 8

  Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld and the dish to reach a crisp, chilled temperature.