Name: Shrimp and Avocado Ceviche
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 0.5 whole avocado; 1 cup raw cucumber; 0.5 cup raw tomato; 0.25 cup raw red onion; 1 whole jalapeño; 0.25 cup fresh cilantro; 0.25 cup fresh lime juice; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

464 calories

Protein: 50g; 40% of calories
Carbs: 26g; 21% of calories
Fat: 21g; 38% of calories

Instructions

Prep 15 min · Cook 15 min

Bring a medium pot of water to a boil. Add the raw shrimp and poach for 2 to 3 minutes until they turn pink and opaque.
Immediately drain the shrimp and transfer them to a bowl of ice water to stop the cooking process. Once cooled, pat dry and chop into bite-sized pieces.
In a large glass bowl, whisk together the fresh lime juice, extra virgin olive oil, sea salt, and black pepper.
Finely dice the cucumber, tomato, red onion, and jalapeño (removing seeds for less heat). Roughly chop the fresh cilantro.
Add the chopped shrimp and prepared vegetables to the lime marinade, tossing gently to ensure everything is well-coated.
Dice the avocado and fold it in gently at the very end to maintain its shape. Let the ceviche rest in the refrigerator for 10 minutes before serving to allow the flavors to meld.

Nutrition

Ingredients

Instructions

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