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Chilled shrimp ceviche served in an avocado half over a bed of arugula – a light, refreshing salad that tastes so good, and bonus points for being low-carb, gluten-free and Paleo friendly.
I love ceviche and the countless ways you can make it. This shrimp ceviche recipe is from my friend Doreen who makes it with vinegar and adds a touch of honey to balance out the acidity. If you’re following a Whole30 diet, you can leave the honey out, it will still taste great.
It’s really simple to make, and and pairs so wonderful with the creamy avocado. It’s also great to make ahead, as it tastes better the longer it marinates (perfect to pack for lunch).
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Shrimp Ceviche Stuffed Avocado
Yield: 4 servings
Serving Size: 7 shrimp + 1/2 avocado
- 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 cups arugula
- 2 medium Haas avocados, 10 oz total
- 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).
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Serving: 7 shrimp + 1/2 avocado, Calories: 254 kcal, Carbohydrates: 13 g, Protein: 18 g, Fat: 16 g, Cholesterol: 113 mg, Sodium: 454 mg, Fiber: 6 g, Sugar: 2 g