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Shrimp Ceviche Stuffed Avocado 

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 4 servings
Calories: 254 kcal
Course: Salad
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
  2. Remove and transfer to an ice bath to prevent further cooking.
  3. In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
  4. Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
  5. To serve cut the avocados in half, remove the pit and skin.
  6. Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).

Nutrition Information

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

% 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.