2 lb raw medium shrimp, peeled and deveined
Juice from 2 lemons
Juice from 3 limes
2 medium tomatoes, chopped
1 medium cucumber, diced
½ onion, finely chopped
1 medium jalapeno, seeded and finely chopped
½ cup fresh cilantro, chopped
½ tsp pink Himalayan sea salt
1 medium avocado
1. In a large pot, bring water to a boil. Turn heat off, add the shrimp, poach until shrimp are opaque, about 2-3 minutes. Drain shrimp and set aside to cool.
2. Chop shrimp into small pieces and place in large bowl. Add lemon juice, lime juice, tomatoes, cucumber, onion, jalapeno, cilantro, salt, and toss to combine. Cover and refrigerate for at least 1 hour and up to 4 hours prior to eating.
3. Prior to serving, dice the avocado and add to ceviche and gently combine.
Nutritional info per serving: serves 6
Protein: 22 g
Fat: 5 g
Carbs: 13 g