I nabbed this recipe from paleo Betty – it’s great for a hot summer day or a refreshing lunch al fresco!
• 1 lb. shrimp, peeled & deveined
• 4 limes
• 1 small shallot, diced
• 1 medium tomato, diced
• 1 jalapeno, seeded and minced
• 1/4 cup olive oil
• 1 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1/4 cup fresh cilantro leaves, diced
• 1 avocado
Bring a pot of water to boil and cook shrimp for about 3 minutes, until just cooked (they’ll be pink). Drain, cool, de-tail, and roughly chop shrimp.
Squeeze limes into a medium bowl. Add shrimp, shallot, tomato, jalapeno, olive oil, salt, and pepper to lime juice and combine well. Cover and let marinate in fridge for a minimum of one hour. (can chill up to six). Stir cilantro into chilled mixture.
Serve ceviche with a slotted spoon and top with 1/4 sliced avocado.
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