NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Lime juice

0.25 cup Lemon juice

0.5 cup Cucumber

0.5 cup Roma tomato

0.25 cup Red onion

1 tbsp Jalapeño

0.25 cup Fresh cilantro

0.25 whole Avocado

1 medium Corn tortilla

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and blanch the shrimp for 90 seconds until just pink and opaque.

• 2

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

• 3

  In a glass bowl, combine the chopped shrimp with the lime juice and lemon juice, ensuring the shrimp is fully submerged.

• 4

  Cover the bowl and refrigerate for 20 minutes to allow the shrimp to finish 'cooking' in the acid and absorb the citrus flavor.

• 5

  While the shrimp marinates, slice the corn tortilla into wedges and bake at 375°F for 8-10 minutes until golden and crunchy.

• 6

  Remove the shrimp from the fridge and stir in the diced cucumber, tomato, red onion, jalapeño, and cilantro.

• 7

  Season the mixture with sea salt and black pepper, then gently fold in the diced avocado to maintain its shape.

• 8

  Serve the chilled ceviche immediately in a bowl with the warm, baked tortilla chips on the side.