Shrimp & Avocado Ceviche Salad

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Remove the tails from the shrimp.

Add the juice from 3 limes to the shrimp.

Season the shrimp with 2 teaspoons of black pepper, salt, and paprika, then mix well.

Cover the shrimp and refrigerate for 15 to 20 minutes to marinate.

Chop the red onion by hand and set aside.

Chop the tomatoes into fairly small pieces, trimming off the edges first.

Rinse the cutting board to remove tomato juice before chopping the cucumbers.

Chop the cucumbers and set aside.

Chop the cilantro and set aside.

Select ripe avocados, slice them lengthwise, and chop them into smaller pieces before adding them to the bowl.

In a large skillet, add a couple of tablespoons of olive oil and heat it up.

Add the marinated shrimp to the skillet and cook on medium heat, stirring occasionally, for about 20 minutes until done.

Once the shrimp is cooked, remove it from the burner and let it cool for about 15 minutes.

Roughly chop the cooled shrimp and add it to the bowl with the chopped vegetables.

Add the remaining lime juice to the mixture and season with salt and pepper if needed.

Mix everything together well to combine the shrimp and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens