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

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.

Visit paleobetty.com for the full instructions.

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