Name: Shrimp and avocado ceviche
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz shrimp, peeled, deveined, and tails removed; 1/2 cup avocado, diced; 3.5 oz cucumber, diced; 1/4 medium red onion, finely diced; 1 jalapeno, seeded and minced; 1/4 cup lime juice; 1/3 cup fresh cilantro, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 4 cups water; 30 g tortilla chips

Nutrition

Per serving

466 calories

Protein: 44g; 37% of calories
Carbs: 38g; 32% of calories
Fat: 16g; 31% of calories

Instructions

Prep 20 min · Cook 20 min

Fill a small pot with the water and a pinch of the salt. Bring to a boil over high heat for 10 minutes.
Add the shrimp to the boiling water. Cook for 2 to 3 minutes until opaque and curled. Drain immediately and transfer to a bowl of ice water for 5 minutes to stop the cooking. Done when opaque and curled, 145°F.
While the shrimp cools, dice the cucumber, red onion, and jalapeno. Chop the cilantro and dice the avocado.
Pat the cooled shrimp dry and cut into half-inch pieces. In a medium bowl, combine the shrimp, lime juice, cucumber, red onion, jalapeno, and the remaining salt and pepper. Toss to coat and let sit in the refrigerator for 5 minutes.
Gently fold in the diced avocado and cilantro. Serve the ceviche chilled with the tortilla chips on the side.

Nutrition

Ingredients

Instructions

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