Name: Zesty Shrimp and Avocado Ceviche
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.5 whole avocado; 0.5 cup cucumber; 0.5 cup roma tomato; 0.25 cup red onion; 1 whole jalapeño; 0.25 cup fresh cilantro; 2 whole limes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

501 calories

Protein: 48g; 36% of calories
Carbs: 29g; 22% of calories
Fat: 25g; 42% of calories

Instructions

Prep 15 min · Cook 5 min

Bring a small pot of water to a boil and prepare an ice bath in a separate medium bowl.
Add the shrimp to the boiling water for 2 minutes until pink and opaque, then immediately transfer them to the ice bath to stop the cooking process.
Once cooled, drain the shrimp and dice them into bite-sized pieces, then place them in a large glass mixing bowl.
Finely dice the cucumber, Roma tomato, and red onion, then mince the jalapeño and fresh cilantro.
Add the diced vegetables and cilantro to the bowl with the shrimp.
Squeeze the juice of both limes over the mixture and drizzle with the extra virgin olive oil.
Season with the sea salt and black pepper, then toss gently to ensure everything is evenly coated in the citrus juice.
Pit and dice the avocado, then fold it into the ceviche carefully to maintain its creamy texture without mashing it.
Let the mixture rest in the refrigerator for 5 minutes to allow the flavors to meld before serving chilled.

Nutrition

Ingredients

Instructions

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