Shrimp Ceviche with Avocado

Recipe Image
Nutrition Facts
Serving Size: 1/2 yield
Calories   179 Calories from Fat 18
% Daily Value *
Total Fat 2g 3%
this table provides nutrition breakdown for fats
  Saturated Fat 0g 0%
  Monounsaturated Fat 0g
  Polyunsaturated Fat 1g
  Trans Fat 0g
nutrition data
Cholesterol 276mg 92%
Sodium 1268mg 53%
Potassium 550mg 16%
Total Carbohydrate 10g 3%
nutrition breakdown for carbohydrates
  Dietary Fiber 2g 8%
  Sugars 3g
protein nutritional details
Protein 31g 62%
vitamins nutritional details
Vitamin A 17% Vitamin C 75%
Calcium 9% Iron 28%
daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

Prep Time

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Serves: 2
Serving Size: 1/2 yield

Ingredients

  • 10.00 oz (85.000g)    cooked shrimp
  • 0.33 cup (242.000g)    lime juice
  • 0.25 cup(s) chopped (180.000g)    tomato
  • 0.50 medium, peeled, chopped (250.000g)    cucumber(s)
  • 0.50 medium (chopped) (119.000g)    green bell pepper
  • 2.00 tbsp chopped (10.000g)    onion(s)
  • 0.25 cup (4.000g)    cilantro
  • 0.50 tsp (2.100g)    cumin
  • 1.00 tsp (6.000g)    salt
  • 1.00 tsp (2.100g)    ground black pepper

Directions

  1. Cut up the shrimp into small pieces then add to a large mixing bowl and pour the lime juice over top.
  2. Add the tomato, cucumber, green pepper, onion, cilantro, cumin, salt, and pepper, and mix well.
  3. Begin to assemble your containers. Wait to add the avocado until right before you eat the dish.

Additional Notes

None