Dinner

Shrimp Ceviche Stuffed Avocado

Plump shrimp soak up a bright tangy marinade of vinegar, olive oil, clam juice, jalapeño, cilantro, and cumin, mingling with juicy tomatoes and crisp onion. Spooned into creamy avocado halves, each bite delivers cool, zesty flavor that wakes up the palate.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Shrimp Ceviche Stuffed Avocado
Total
24 min
Prep
20 min
Cook
4 min
Serves
4

Nutrition per Serving

Calories
254
Protein
18g
Carbs
13g
Fat
16g
Fiber
6g
Sugar
2g
Sodium
454mg

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 jalapeno (diced fine)
  • 2 tbsp clam juice
  • 1/8 tsp cumin
  • 1/8 tsp pepper
  • 1/2 tsp raw honey (omit for Whole30)
  • 4 cup arugula
  • 2 medium Haas avocados (10 oz total)

Instructions

  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).