NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.25 cup red onion

0.5 cup cucumber

0.5 cup roma tomato

1 whole jalapeño

0.25 cup fresh cilantro

3 whole limes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their snap.

• 3

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

• 4

  Squeeze the juice of the three limes over the shrimp and toss to coat, allowing them to marinate in the refrigerator for 15 minutes.

• 5

  While the shrimp marinates, finely dice the red onion, cucumber, and roma tomato, and mince the jalapeño.

• 6

  Remove the shrimp from the refrigerator and fold in the diced onion, cucumber, tomato, jalapeño, and chopped cilantro.

• 7

  Gently stir in the diced avocado, taking care not to mash the pieces so they remain intact for texture.

• 8

  Season the ceviche with sea salt and black pepper, tossing one last time before serving immediately in chilled bowls.