Shrimp Ceviche Stuffed Avocado

Name: Shrimp Ceviche Stuffed Avocado
Total time: 155 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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)

⏱️ 155 min 🔪 Prep: 20 min 🔥 Cook: 15 min 📊 Hard 👁️ 29 views

👨‍🍳 Start Cooking

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).