Shrimp Avocado Ceviche

Simple and Healthy

Serves: 4

Prep time: 1 hour

Total time: 1 hour

Ingredients:

10 oz uncooked medium shrimp, peeled and deveined 1/4 cup lime juice

1/3 cup lemon juice - divided

1 medium avocado diced

2 small San Marzano tomatoes diced (can substitute roma tomato)

3 green onions diced

1 jalapeno diced (remove seeds for less heat)

3 tablespoons fresh chopped cilantro

1/2 teaspoon salt

1/2 teaspoon granulated garlic

1/8 teaspoon cumin

2 medium avocados halved and pitted, sprinkle with 1 tablespoon lemon juice to prevent browning.

Directions

1. Bring 3 quarts of water to boil, over medium heat. Add uncooked shrimp, cook 2 to 3 minutes or until pink. Remove shrimp when done with a slotted spoon, dice into small pieces.

2. Combine remaining lemon juice with lime juice in a medium bowl, add shrimp and refrigerate 45 minutes to an hour.

3. In another medium bowl add remaining ingredients, except halved avocados. Remove shrimp from juice mixture using a slotted spoon, discard juices. Add shrimp to remaining ingredients. Fold to incorporate.

4. Using a medium size cookie scoop, scoop ceviche onto avocado’s halves and serve immediately.