Shrimp And Avocado Ceviche

avocado

🥗Healthier: Greek yogurt

💰Cheaper: mashed peas

Greek yogurt adds creaminess with fewer calories.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is more affordable.

Cut shrimp into about three even pieces for uniform cooking.

Place shrimp in a flat bottom pan to ensure even coverage with lime juice.

Squeeze about 1 and 1/4 cups of lime juice into the pan, ensuring shrimp are fully covered.

Add jalapeño garlic seasoning (about 15-20 shakes), salt, and black pepper to taste.

Use plastic wrap to push down the shrimp and keep them submerged in lime juice.

Refrigerate for about 1.5 hours to let the shrimp 'cook' in the lime juice, checking at one hour for doneness.

Peel and quarter the English cucumber, removing seeds with a grapefruit spoon, then chop into desired size.

Cut the Roma tomato, removing seeds and chopping into desired size.

Dice the avocado after removing the pit and skin.

Chop red onion and cilantro finely.

Drain lime juice from shrimp once fully cooked, adding ground cumin (about 10 dashes) before mixing with vegetables.

Combine shrimp with chopped vegetables and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens