Shrimp Ceviche Stuffed Avocado
Foto: Skinnytaste
Ingredients
4 servings
- 28 extra large shrimp (cleaned and deveined (11 oz))
- 1/2 red onion (sliced)
- 2 g arlic cloves (crushed)
- 12 g rape or cherry tomatoes (halved)
- 2 tbsp cilantro (finely chopped)
- 1 tsp kosher salt
- 1/4 cup white wine vinegar
- 1 tbsp olive oil
- 1/2 jalapeno (diced fine)
- 2 tbsp clam juice
- 1/8 tsp cumin
- 1/8 tsp pepper
- 1/2 tsp raw honey (omit for Whole30)
- 4 cups arugula
- 2 medium Haas avocados (10 oz total)
Steps
-
Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
-
Remove and transfer to an ice bath to prevent further cooking.
-
In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
-
Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
-
To serve cut the avocados in half, remove the pit and skin.
-
Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).
Nutrition Facts (per serving)
Macronutrients
Calories25413% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
$0.42
Per Serving
$0.11/serving
🏠 Save ~$0.84 compared to buying!
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra large shrimp | 28 | - | - |
| red onion | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| rape or cherry tomatoes | 12 g | $0.75/kg | $0.01 |
| cilantro | 2 tbsp | - | - |
| kosher salt | 1 tsp | - | - |
| white wine vinegar | 0.25 cup | - | - |
| olive oil | 1 tbsp | - | - |
| jalapeno | 0.5 | - | - |
| clam juice | 2 tbsp | - | - |
| cumin | 0.125 tsp | $4.38/kg | $0.00 |
| pepper | 0.125 tsp | - | - |
| raw honey | 0.5 tsp | $3.75/kg | $0.01 |
| arugula | 4 cups | $1.00/kg | $0.40 |
| Haas avocados | 2 medium | - | - |
*Estimated market prices, may vary by region
Source: Skinnytaste
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