Chilled ceviche of shrimp is served in an avocado half over a bed of arugula – a light, refreshing salad that tastes so good, and bonus points for being low carbohydrate, gluten-free and Paleo friendly.
I love the ceviche and the myriad ways you can do it. This shrimp ceviche recipe is from my friend Doreen, who makes it with vinegar and adds a touch of honey to balance the acidity. If you follow a Whole30 diet you can leave the honey out, it will still taste good.
It is really simple to make and pair so wonderfully with the creamy avocado. It's also great to get ahead as it tastes better the longer it marines (perfect to pack for lunch).
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Shrimp Ceviche stuffed avocado
- 28 extra large shrimp, cleaned and devised (11 oz)
- 1/2 red onion, sliced
- 2 garlic cloves, crushed
- 12 grapes or cherry tomatoes, halved
- 2 tablespoons coriander, finely chopped
- 1 teaspoon kosher salt
- 1/4 cup white wine vinegar
- 1 tablespoon olive oil
- 1/2 jalapeno, cube fine
- 2 tablespoons mussel juice
- 1/8 teaspoon cumin
- 1/8 teaspoon pepper
- 1/2 t of raw honey, omit to 30
- 4 cups of ruccola
- 2 medium sized Haas avocados, a total of 10 oz
Boil a large pot of water, add shrimp and cook until just opaque, approx. 4 minutes.
Remove and transfer to an ice bath to prevent further cooking.
In a large bowl, combine onions, garlic, tomatoes, coriander, 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 so overnight.
To serve, cut the avocados in half, remove the pit and skin.
Divide the ruccola into 4 bowls, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).
Serving: 7 prawns + 1/2 avocado, calories: 254 kcal, carbohydrates: 13 g, protein: 18 g, fat: 16 g, cholesterol: 113 mg, sodium: 454 mg, fiber: 6g, sugar: 2g
Blue Smart Points: 5
Green smart points: 6
Purple Smart Points: 5
Points +: 7
Keywords: Gluten Free, Low Carbohydrate, Paleo, Whole 30 Recipes
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