NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Roma tomato

0.25 cup Red onion

0.5 cup Cucumber

0.25 cup Fresh cilantro

0.5 tbsp Extra virgin olive oil

2 tbsp Lime juice

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a small pot of water to a boil and blanch the shrimp for approximately 2 minutes until they are pink and opaque.

• 2

  Immediately transfer the shrimp to a bowl of ice water 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, extra virgin olive oil, sea salt, black pepper, and garlic powder to create the marinade.

• 4

  Add the chopped shrimp to the bowl and toss thoroughly to ensure every piece is coated in the citrus dressing.

• 5

  Stir in the diced Roma tomato, finely diced red onion, diced cucumber, and chopped fresh cilantro.

• 6

  Gently fold in the diced avocado right before serving to keep the pieces intact and maintain a smooth, buttery texture.

• 7

  Let the ceviche rest in the refrigerator for 10 to 15 minutes to allow the bright flavors to fully develop before serving chilled.