Name: Shrimp and avocado ceviche
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz large raw shrimp (21/25 count), peeled, deveined, and tails removed; 3/4 avocado, diced; 3.5 oz cucumber, diced; 1/4 medium red onion, finely diced; 1/4 cup lime juice; 1 tbsp lemon juice; 2/3 cup fresh cilantro, chopped; 1 jalapeno, seeded and minced; 2 tsp salt; 4 1/4 cups water

Nutrition

Per serving

449 calories

Protein: 48g; 41% of calories
Carbs: 25g; 21% of calories
Fat: 20g; 38% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a small pot with two-thirds of the salt. Add the shrimp and cook for 2 to 3 minutes until opaque and curled into a loose C. Drain immediately, rinse under cold water, and pat very dry. Done when opaque and curled into a C, 145°F.
In a glass bowl, whisk together the lime juice, lemon juice, and the remaining salt. Add the poached shrimp and red onion. Toss to coat and let sit in the refrigerator for 10 minutes to mellow the onion and flavor the shrimp.
Gently fold the avocado, cucumber, jalapeno, and cilantro into the shrimp mixture. Toss lightly to combine without mashing the avocado and serve immediately while chilled.

Nutrition

Ingredients

Instructions

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