NUTRITION

SERVINGS

INGREDIENTS

8 oz wild-caught shrimp

0.5 whole avocado

1 cup cucumber

0.5 cup Roma tomato

0.25 cup red onion

0.25 cup fresh cilantro

1 whole jalapeño

3 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

  If using raw shrimp, poach in boiling water for 2 minutes until pink, then immediately plunge into an ice bath to stop the cooking process.

• 2

  Pat the chilled shrimp dry and cut into half-inch pieces, then place them in a large glass mixing bowl.

• 3

  Finely dice the cucumber, Roma tomato, red onion, and jalapeño, ensuring you remove the seeds from the jalapeño for a milder heat.

• 4

  Add the diced vegetables and chopped fresh cilantro to the bowl with the shrimp.

• 5

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

• 6

  Pour the citrus marinade over the shrimp mixture and toss gently to ensure everything is evenly coated.

• 7

  Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the shrimp to absorb the bright citrus notes.

• 8

  Just before serving, gently fold in the diced avocado to maintain its creamy texture and prevent it from mashing.