Shrimp Ceviche Stuffed Avocado
User Reviews
5.0
6 reviews
Excellent
Shrimp Ceviche Stuffed Avocado
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 28 extra large shrimp (cleaned and deveined (11 oz))
- 1/2 red onion (sliced)
- 2 garlic cloves (crushed)
- 12 Grape or Cherry Tomatoes (halved)
- 2 tbsp cilantro (finely chopped)
- 1 tsp kosher salt
- 1/4 cup white wine vinegar
- 1 tbsp olive oil
- 1/2 Jalapeño (diced fine)
- 2 tbsp clam juice
- 1/8 tsp cumin
- 1/8 tsp pepper
- 1/2 tsp raw honey (omit for Whole30)
- 4 cups arugula
- 2 medium Haas avocados (10 oz total)
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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).
Nutrition Information
Show Details
Serving
7shrimp + 1/2 avocado
Calories
254kcal
(13%)
Carbohydrates
13g
(4%)
Protein
18g
(36%)
Fat
16g
(25%)
Cholesterol
113mg
(38%)
Sodium
454mg
(19%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 7shrimp + 1/2 avocado | |
| Calories | 254kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Cholesterol | 113mg | 38% |
| Sodium | 454mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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