Avocado - Shrimp Ceviche

 

Avocado - Shrimp Ceviche

1 pound medium shrimp, peeled, deveined
2 Tbsp sea salt
1/2 cup lime juice
1 cup lemon juice
1 cup finely chopped red onion
1 cup finely chopped cilantro
1 medium tomato, finely chopped
2 avocados, peeled, seeded cut into 1/2 chunks

Rinse shrimp then place in pot of salted boiling water for 2 minutes.  Remove from heat, rinse and drain.  Place shrimp in glass baking dish with lemon and lime juices. Cover and refrigerate 30 minutes.  Stir in onion and cilantro and let refrigerate another 15 minutes.  Stir in tomato and avocados and refrigerate 5 minutes longer.  Serves 6. 

If this is too citrusy for your tastes you can drain juices before serving and stir in 1 tablespoon of olive oil. 

195 calories
7.5 net - carbs
20 fats
17.5 proteins

28 fibers