NUTRITION

SERVINGS

INGREDIENTS

8 oz wild-caught shrimp

0.25 whole avocado

3 tbsp lime juice

0.25 cup red onion

0.5 cup english cucumber

0.5 cup roma tomato

2 tbsp cilantro

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp jalapeño

PREPARATION

• 1

  Bring a small pot of water to a boil, add the shrimp and poach for 2 minutes until pink and opaque, then immediately transfer to an ice bath to stop the cooking.

• 2

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

• 3

  Finely dice the red onion, English cucumber, and Roma tomato, then add them to the bowl with the shrimp.

• 4

  Mince the jalapeño and finely chop the fresh cilantro, adding both to the mixture.

• 5

  In a small jar, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper until emulsified.

• 6

  Pour the dressing over the shrimp and vegetables, tossing gently to ensure everything is well coated.

• 7

  Cover and refrigerate for at least 20 minutes to allow the flavors to meld and the shrimp to fully absorb the citrus.

• 8

  Just before serving, dice the avocado and gently fold it into the ceviche to maintain its creamy texture without mashing.