Description
Chilled shrimp ceviche served in an avocado half over a bed of arugula – a light, refreshing salad that tastes so good, and bonus points for being low-carb, gluten-free and Paleo friendly. I love ceviche
Yield: 4servings | Serving Size: 7shrimp + 1/2 avocado
Ingredients
28extra large shrimp, cleaned and deveined (11 oz)
1/2red onion, sliced
2garlic cloves, crushed
12grape or cherry tomatoes, halved
2tbspcilantro, finely chopped
1tspkosher salt
1/4cupwhite wine vinegar
1tbspolive oil
1/2jalapeno, diced fine
2tbspclam juice
1/8tspcumin
1/8tsppepper
1/2tspraw honey, omit for Whole30
4cupsarugula
2medium Haas avocados, 10 oz total
Instructions
- Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
Remove and transfer to an ice bath to prevent further cooking.
- In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
- Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
To serve cut the avocados in half, remove the pit and skin.
Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).
Last Step:
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Nutrition
Serving: 7shrimp + 1/2 avocado, Calories: 254kcal, Carbohydrates: 13g, Protein: 18g, Fat: 16g, Cholesterol: 113mg, Sodium: 454mg, Fiber: 6g, Sugar: 2g
