254 Cals 18 Protein 13 Carbs 16 Fats
YIELD:4 SERVINGS
COURSE:Salad
CUISINE:American
INGREDIENTS
28 extra large shrimp, cleaned and deveined (11 oz)
1/2 red onion, sliced
2 garlic cloves, crushed
12 grape 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
INSTRUCTIONS
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).
Serving: 7shrimp + 1/2 avocado, Calories: 254kcal, Carbohydrates: 13g, Protein: 18g, Fat: 16g, Cholesterol: 113mg, Sodium: 454mg, Fiber: 6g, Sugar: 2gBlue Smart Points:5Green Smart Points:6Purple Smart Points:5Points +:7
