Robin’s Shrimp Ceviche

Robin's Shrimp Ceviche

Here’s a cool, easy-to-make recipe to serve as a complete meal or as a side dish. It’s a yummy choice for summer to stay balanced and keep the cravings at bay!

1-1/2 pounds cooked medium-sized wild-caught shrimp cut into thirds
1/2 white onion diced
1 large avocado diced
3 Roma tomatoes diced (in the photo below I used a yellow tomato)
1 bunch cilantro chopped finely
1 large cucumber diced
1-2 limes juiced
Sea salt to taste

Mix all ingredients together and serve! You can add a small minced jalapeño pepper if you’d like some kick. Be sure to remove all the seeds without touching them.

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