NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp, peeled and deveined

3 tbsp Fresh lime juice

1 tbsp Fresh lemon juice

0.25 cup Red onion, finely diced

0.5 cup English cucumber, diced

1 medium Roma tomato, seeded and diced

1 tbsp Jalapeño, minced

2 tbsp Fresh cilantro, chopped

0.5 whole Hass avocado, diced

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and pat dry.

• 3

  Cut the chilled shrimp into bite-sized pieces and place them in a non-reactive glass bowl.

• 4

  Pour the lime juice and lemon juice over the shrimp, then stir in the red onion and let marinate in the refrigerator for 15 minutes.

• 5

  Add the diced cucumber, tomato, jalapeño, cilantro, and olive oil to the bowl, tossing gently to combine.

• 6

  Season the mixture with sea salt and black pepper to enhance the natural flavors of the seafood.

• 7

  Gently fold in the diced avocado right before serving to ensure it stays perfectly creamy and intact.

• 8

  Serve chilled as is or alongside crisp lettuce cups for added crunch.