Name: Shrimp and Avocado Ceviche
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 0.5 whole avocado; 0.5 cup raw cucumber; 0.25 cup raw red onion; 0.5 cup raw tomato; 1 whole jalapeño; 3 tbsp lime juice; 1 tsp olive oil; 0.25 cup raw cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

452 calories

Protein: 50g; 42% of calories
Carbs: 23g; 19% of calories
Fat: 21g; 39% of calories

Instructions

Prep 20 min · Cook 5 min

Bring a medium pot of water to a boil and prepare a separate bowl with ice and water.
Add the raw shrimp to the boiling water and cook for 2 minutes until pink and opaque.
Transfer the shrimp immediately to the ice bath to stop the cooking, then drain and chop into bite-sized pieces.
In a large glass bowl, whisk together the lime juice, olive oil, sea salt, and black pepper.
Stir in the chopped shrimp, diced raw cucumber, red onion, tomato, and minced jalapeño.
Gently fold in the diced avocado and chopped raw cilantro until the mixture is well combined.
Cover and refrigerate for 10 minutes to allow the flavors to meld and the shrimp to absorb the lime juice.
Serve the chilled ceviche immediately in small bowls.

Nutrition

Ingredients

Instructions

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