Shrimp Ceviche Stuffed Avocado
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 cups arugula
- 2 medium Haas avocados (10 oz total)
Instructions
- 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).
Nutrition
Serving: 7shrimp + 1/2 avocado, Calories: 254kcal, Carbohydrates: 13g, Protein: 18g, Fat: 16g, Cholesterol: 113mg, Sodium: 454mg, Fiber: 6g, Sugar: 2g
- WW Points: 4