Shrimp Ceviche with Avocado
Trade your tacos in for these shrimp ceviche with avocado tostadas. So fresh and delish, you'll love this zesty taco Tuesday twist!
Ingredients
- 1 1/4 lb 1 medium shrimp, peeled, deveined and tails removed
- 1/3 cup fresh lime juice
- 1/3 cup Fresh lemon juice
- 2 roma tomatoes
- 3/4 cup chopped red onion
- 1/2 cup chopped cilantro
- 1/2 cucumber
- 1 medium avocado
- salt and pepper to taste
Instructions
- In a pot, bring water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
- Cook shrimp. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
- Drain, chill and chop shrimp. Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
- Toss shrimp with fresh ingredients. In a medium bowl combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
- Marinate. Transfer to refrigerator and let rest 1 hour.
- Add last few ingredients. Toss in cucumber and avocado and serve.
- Bake corn tortillas. Pre-heat oven to 350 degrees. Place tortiallas on a baking sheet, spray lightly with choice of oil (I use avocado oil). Bake for about 20 minutes, flip as needed.
Nutrition
Serving: 4gCalories: 461kcalCarbohydrates: 23gProtein: 61gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 456mgSodium: 354mgPotassium: 1651mgFiber: 10gSugar: 7gVitamin A: 999IUVitamin C: 47mgCalcium: 234mgIron: 3mg
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