Shrimp Ceviche

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Servings: 4 Prep: 20 min Cook: 240 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Added about 1 month ago

Ingredients

1 ½ pounds small shrimp ½ jalapeño pepper 1 red bell pepper ¼ red onion ¾ cup lime juice ⅓ cup lemon juice 1 cup orange juice 1 tablespoon minced garlic ¼ bunch cilantro 2 avocados 1 teaspoon honey 1 ½ teaspoons sea salt, or more to taste

Instructions

1. Peel and devein shrimp, then dice into 1/4 inch pieces.

2. Deseed and dice jalapeño. Dice bell pepper. Peel and mince red onion.

3. Place shrimp in a glass dish with the citrus juices, jalapeño, bell pepper, onion, and garlic, tossing to coat.

4. Cover and refrigerate for at least 3-4 hours (preferably overnight), stirring occasionally.

5. Before serving, chop the cilantro. Peel, pit, and dice avocados.

6. Stir honey and cilantro into the ceviche. Serve topped with diced avocado and sea salt, to taste.