Quick and Easy Shrimp Ceviche

Source: paleobetty.com
Course: Lunch
Preperation time: 10min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Medium(s) Lime 0 0 7 7 0 0 20 20
3 Pound(s) Shrimp 46 46 3 3 3 3 242 242
1/2 Teaspoon Black Pepper 0 0 0 0 0 0 1 1
1 Large Avocado 1 1 4 4 8 8 84 84
1 Small Jalapeno Pepper, Finely Chopped 0 0 0 0 0 0 1 1
1/4 cup Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 Fresh Shallot(s), Chopped 0 0 0 0 0 0 2 2
1 Medium Tomato, Diced 0 0 1 1 0 0 6 6
1/4 cup Extra Virgin Olive Oil 0 0 0 0 14 14 119 119
Total: Approximate Nutrition Info, Per Serving: 48 17 25 474
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Instructions

  1. Bring a pot of water to boil and cook shrimp for about 3 minutes, until just cooked (they’ll be pink).
  2. Drain, cool, de-tail, and roughly chop shrimp.
  3. Squeeze limes into a medium bowl.
  4. Add shrimp, shallot, tomato, jalapeno, olive oil, salt, and pepper to lime juice and combine well.
  5. Cover and let marinate in fridge for a minimum of one hour. (can chill up to six)
  6. Stir cilantro into chilled mixture.
  7. Serve ceviche with a slotted spoon and top with 1/4 sliced avocado.
Visit paleobetty.com for the full instructions.

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