Name: Shrimp and avocado ceviche
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 11 oz medium shrimp, peeled, deveined, and tails removed; 3/4 avocado, diced; 5 oz cucumber, diced; 1/4 medium red onion, finely diced; 3 tbsp lime juice; 1/3 cup cilantro, chopped; 1 jalapeno, seeded and finely diced; 2 tbsp salt; 4 2/3 cups water

Nutrition

Per serving

429 calories

Protein: 52g; 47% of calories
Carbs: 22g; 20% of calories
Fat: 17g; 34% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 10 min

Bring the water and most of the salt to a boil in a small pot. Add the shrimp and cook for 2 to 3 minutes until opaque and curled. Drain in a colander and rinse immediately under cold water to stop the cooking. Pat the cooled shrimp dry and cut each into 3 or 4 bite-size pieces. Done when opaque and curled, 145°F.
In a medium bowl, whisk together the lime juice and the remaining salt. Add the cut shrimp, red onion, and jalapeno. Use the seeds from the jalapeno if you want more heat. Toss well and let rest in the refrigerator for 10 minutes to allow the flavors to meld.
Gently fold in the diced avocado, cucumber, and cilantro so the avocado stays in clean pieces. Taste and add a pinch more salt or a squeeze of lime if needed. Serve immediately while chilled.

Nutrition

Ingredients

Instructions

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