Shrimp Ceviche Avocado Boats. Not your typical ceviche recipe – we cooked the shrimp and added some jalapeño and hot sauce (optional) for an extra spicy version!

The heat from the ceviche simmers down nicely when paired with the creamy avocado and crunchy cucumbers.

When shopping for any shrimp (or any fish) I suggest buying wild caught (frozen or fresh). Wild caught is nutritionally superior to farmed fish and free of the antibiotics, pesticides, and GMO feeds used on fish farms.

Or, consider ordering online from Vital Choice, for sustainably-caught seafood shipped directly to you. I absolutely love their salmon too, its amazing.

The best part about this recipe…it’s low in carbs, high in protein, gluten-free, dairy-free, paleo and keto friendly.

Enjoy!

 

INGREDIENTS

  • ½ lb medium cooked shrimp, tail removed and cut into bite sized pieces
  • ¼ cup red onion, finely diced
  • 2 tbsp jalapeño, seeds removed and minced
  • ¼ cup roma tomatoes, finely chopped
  • ¼ cup cucumber, finely chopped
  • 2 tbsp cilantro, chopped
  • ¼ cup lime juice
  • 2 tbsp tomato sauce
  • 1 tbsp hot sauce, optional
  • 1 tsp kosher sea salt
  • 1 tsp cracked pepper
  • 2 avocados, halved with seed removed

 

INSTRUCTIONS

In a large bowl pour in lime juice, tomato sauce and hot sauce if desired. Stir in red onions and jalapeños. Allow to merry in the juice for at least 10 minutes covered in the refrigerator. Next, add in shrimp, tomatoes, cucumbers and cilantro. Stir to coat in sauce. Season with salt and pepper. Cover and refrigerate again for 20 minutes. Scoop into avocado halves and serve cold.

Serve with Siete tortilla chips. Makes a great lunch or light dinner.