NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp (peeled and deveined)

0.5 whole Avocado

0.5 cup Cucumber (diced)

0.25 cup Red onion (finely diced)

0.5 cup Roma tomato (diced)

0.25 cup Fresh cilantro (chopped)

1 whole Jalapeño (seeded and minced)

0.25 cup Lime juice

2 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Immediately drain the shrimp and plunge them into an ice bath to stop the cooking process.

• 3

  Once cooled, pat the shrimp dry and chop them into bite-sized pieces, then place them in a large glass mixing bowl.

• 4

  Whisk together the lime juice, lemon juice, and extra virgin olive oil in a small bowl, then pour the mixture over the shrimp.

• 5

  Add the diced cucumber, red onion, tomato, jalapeño, and cilantro to the bowl and stir gently to combine.

• 6

  Season the mixture with sea salt and black pepper to enhance the bright citrus notes.

• 7

  Carefully fold in the diced avocado just before serving to ensure it remains intact and creamy.

• 8

  Let the ceviche rest in the refrigerator for 15 minutes to allow the flavors to meld before serving chilled.