NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Cucumber

0.5 cup Roma tomato

2 tbsp Red onion

1 whole Jalapeño

0.25 cup Fresh cilantro

3 tbsp Lime juice

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of water to a boil and blanch the peeled and deveined shrimp for 2 minutes until they turn pink and opaque.

• 2

  Immediately drain the shrimp and plunge them into a bowl of ice water to stop the cooking process and keep them tender.

• 3

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

• 4

  Pour the lime juice and lemon juice over the shrimp, stirring well to ensure every piece is submerged in the citrus.

• 5

  Finely dice the cucumber, Roma tomato, and red onion, then mince the jalapeño after removing the seeds for a milder heat.

• 6

  Add the diced vegetables and chopped cilantro to the shrimp mixture and toss gently to combine.

• 7

  Carefully fold in the diced avocado to avoid mashing it, then season the entire dish with sea salt and black pepper.

• 8

  Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving chilled.