How To Make Shrimp Ceviche with Tomato and Avocado
Almost as if these shrimps dived into the ocean of citrus juices and added with fresh whole ingredients such as tomatoes and avocado!
Serves:
Ingredients
- 28extra large shrimp,cleaned and deveined 11oz
- ½redonion,sliced
- 2clovesgarlic,crushed
- 12grape,or cherry tomatoes, halved
- 2tbspcilantro,finely chopped
- 1tspkosher salt
- ¼cupwhite wine vinegar
- 1tbspolive oil
- ½jalapeno,diced fine
- 2tbspclam juice
- ⅛tspcumin
- ⅛tsppepper
- ½tspraw honey,omit for Whole30
- 4cupsarugula
- 2medium Haas avocados,10oz total
Instructions
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Boil a large pot of water, add the shrimp and cook until just opaque, for about 4 minutes.
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Remove and transfer to an ice bath to prevent further cooking.
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In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
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Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
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To serve cut the avocados in half, remove the pit and skin.
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Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche.
Nutrition
- Calories: 267.36kcal
- Fat: 18.95g
- Saturated Fat: 2.80g
- Trans Fat: 0.01g
- Monounsaturated Fat: 12.45g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 15.44g
- Fiber: 7.58g
- Sugar: 4.84g
- Protein: 12.00g
- Cholesterol: 79.38mg
- Sodium: 567.25mg
- Calcium: 88.49mg
- Potassium: 699.46mg
- Iron: 1.52mg
- Vitamin A: 67.99µg
- Vitamin C: 17.36mg
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