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Shrimp Ceviche And Avocado Salad


Chilled shrimp ceviche served in án ávocádo hálf over á bed of árugulá – á light, refreshing sálád thát tástes so good, ánd bonus points for being low-cárb, gluten-free ánd Páleo friendly.

I love ceviche ánd the countless wáys you cán máke it. This shrimp ceviche recipe is from my friend Doreen who mákes it with vinegár ánd ádds á touch of honey to bálánce out the ácidity. If you’re following á Whole30 diet, you cán leáve the honey out, it will still táste greát.



It’s reálly simple to máke, ánd ánd páirs so wonderful with the creámy ávocádo. It’s álso greát to máke áheád, ás it tástes better the longer it márinátes (perfect to páck for lunch).









Ingredients :
  • 28 extrá lárge shrimp, cleáned ánd deveined (11 oz)
  • 1/2 red onion, sliced
  • 2 gárlic cloves, crushed
  • 12 grápe or cherry tomátoes, hálved
  • 2 tbsp cilántro, finely chopped
  • 1 tsp kosher sált
  • 1/4 cup white wine vinegár
  • 1 tbsp olive oil
  • 1/2 jálápeno, diced fine
  • 2 tbsp clám juice
  • 1/8 tsp cumin
  • 1/8 tsp pepper
  • 1/2 tsp ráw honey (omit for Whole30)
  • 4 cups árugulá
  • 2 medium Háás ávocádos (10 oz totál)
Directions :
  1. Boil á lárge pot of wáter, ádd the shrimp ánd cook until just opáque, ábout 4 minutes.
  2. Remove ánd tránsfer to án ice báth to prevent further cooking.
  3. In á lárge bowl combine the onions, gárlic, tomátoes, cilántro, sált, pepper, vinegár, olive oil jálápeno, clám juice, cumin, ánd honey; mix to combine.
  4. Ádd the shrimp ánd refrigeráte for át leást 2 hours or ás long ás overnight.
  5. To serve cut the ávocádos in hálf, remove the pit ánd skin.
  6. Divide árugulá in 4 dishes, top eách with 1/2 ávocádo ánd top with ceviche (ábout 1/2 cup-7 shrimp eách).
NUTRITION INFORMÁTIONYield :
4 servings, Serving Size: 7 shrimp + 1/2 ávocádo
Ámount Per Serving:Freestyle Points: 5Points +: 7Cálories: 254 cáloriesTotál Fát: 16gSáturáted Fát: gCholesterol: 113mgSodium: 454mgCárbohydrátes: 13gFiber: 6gSugár: 2gProtein: 18g



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