Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 1/2 large red onion
- 1 pound roma tomatoes
- 1 large english cucumber
- 1 bunch cilantro
- 2 large garlic cloves
- 2 large hass avocados
- salt & pepper to taste
Instructions
- Char the jalapeño over a gas flame or under a broiler until the skin is blackened. Allow to cool.
- Dice the shrimp into bite-sized pieces and place in a large bowl.
- Zest and juice the limes, adding zest and juice from half the limes to the shrimp. Keep the rest for the avocado later.
- Peel, deseed, and dice the cucumber, then add to the shrimp mixture.
- Chop the tomatoes and jalapeño, removing jalapeño seeds for less heat, then mix into the bowl.
- Finely chop the cilantro leaves and add to the shrimp.
- Peel and dice the onion, and crush the garlic. Mix both into the shrimp mixture.
- Slice the avocado, separate the halves, remove the pit, and cube the flesh without cutting through the skin. Scoop out the cubes and add to the bowl, drizzling with reserved lime juice to prevent browning.
- Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes, then serve cold with tortilla chips or over greens.
Notes
Use fresh and high-quality shrimp for the best flavor.
Adjust lime and seasoning according to your taste preferences.
Serve immediately for the best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: Mixing
- Cuisine: Latin American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 200mg