NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.5 cup cucumber

0.25 cup red onion

1 medium tomato

0.25 cup cilantro

0.25 cup lime juice

2 tbsp lemon juice

1 tbsp orange juice

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and blanch the peeled shrimp for 2 minutes until pink, then immediately plunge them into an ice bath to stop the cooking.

• 2

  Drain the shrimp thoroughly and chop them into bite-sized pieces, then place them in a large glass mixing bowl.

• 3

  Pour the lime juice, lemon juice, and orange juice over the shrimp and let the mixture marinate in the refrigerator for 15 minutes.

• 4

  While the shrimp marinates, dice the cucumber, red onion, and tomato into uniform pieces and finely chop the fresh cilantro.

• 5

  Gently fold the diced avocado, cucumber, red onion, tomato, and cilantro into the shrimp mixture.

• 6

  Drizzle the extra virgin olive oil over the ceviche and season with sea salt, black pepper, and a pinch of red pepper flakes.

• 7

  Toss everything lightly to combine, ensuring the avocado remains creamy and intact, and serve immediately while chilled.