Name: Shrimp and Avocado Ceviche
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz wild-caught shrimp; 0.5 whole avocado; 3 tbsp lime juice; 0.25 cup red onion; 0.5 cup cucumber; 1 tbsp jalapeño; 2 tbsp fresh cilantro; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

444 calories

Protein: 51g; 45% of calories
Carbs: 18g; 16% of calories
Fat: 20g; 40% of calories

Instructions

Prep 15 min · Cook 5 min

Bring a small pot of salted water to a boil and prepare a separate bowl with ice and water.
Add the shrimp to the boiling water and cook for 2 minutes until pink and opaque, then immediately transfer to the ice bath to stop the cooking.
Once the shrimp are completely chilled, pat them dry with a paper towel and chop into bite-sized pieces.
In a medium glass mixing bowl, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper.
Finely dice the red onion, cucumber, and jalapeño, then add them to the bowl with the lime mixture.
Gently fold in the chopped shrimp and fresh cilantro until everything is well coated.
Dice the avocado into small cubes and stir it in carefully just before serving to ensure it stays creamy and intact.

Nutrition

Ingredients

Instructions

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