Shrimp Ceviche Stuffed Avocado
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 28 extra large shrimp
- 2 tbsp cilantro
- 1 tsp kosher salt
- 1/4 cup white wine vinegar
- 1 tbsp olive oil
- 1/2 jalapeno
- 2 tbsp clam juice
- 1/8 tsp cumin
- 1/8 tsp pepper
- 1/2 tsp raw honey
- 4 cups arugula
- 2 medium Haas avocados
- 1/2 red onion
- 2 garlic cloves
- 12 grape or cherry tomatoes
Instructions
- 1
Fill a sizable pot with water and bring it to a rolling boil. Once boiling, introduce the shrimp and cook them until they turn slightly opaque, which should take around 4 minutes.
- 2
Once cooked, promptly transfer the shrimp to an ice bath to halt the cooking process.
- 3
In a spacious mixing bowl, combine the diced onions, minced garlic, chopped tomatoes, cilantro, salt, pepper, vinegar, olive oil, diced jalapeno, clam juice, cumin, and honey; stir well to incorporate all the ingredients.
- 4
Gently fold in the cooled shrimp and place the mixture in the refrigerator for a minimum of 2 hours, or up to overnight for enhanced flavor.
- 5
For serving, slice the avocados in half, carefully remove the pit and peel away the skin.
- 6
Arrange arugula evenly across 4 serving dishes, placing half an avocado on each. Top each avocado half with approximately 1/2 cup of ceviche, which should contain about 7 shrimp per serving.