NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp

0.5 whole Avocado

0.25 cup Red onion

0.5 cup Roma tomato

1 whole Jalapeño

0.25 cup Fresh cilantro

3 tbsp Lime juice

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 they are pink and opaque.

• 2

  Immediately transfer the shrimp to an ice bath to stop the cooking process, then peel, devein, and chop them into half-inch pieces.

• 3

  In a large glass mixing bowl, whisk together the fresh lime juice, extra virgin olive oil, sea salt, and black pepper to create the marinade base.

• 4

  Finely dice the red onion, Roma tomato, and jalapeño, ensuring you remove the jalapeño seeds if you prefer a milder flavor.

• 5

  Roughly chop the fresh cilantro and add it to the bowl along with the diced vegetables and the prepared shrimp.

• 6

  Toss the mixture thoroughly so the lime juice begins to penetrate the shrimp, then cover and refrigerate for 30 minutes.

• 7

  Just before serving, dice the avocado and gently fold it into the ceviche to keep the pieces intact and creamy.