Ingredients
28extra large shrimp,cleaned and deveined 11oz
½redonion,sliced
2clovesgarlic,crushed
12grape,or cherry tomatoes, halved
2tbspcilantro,finely chopped
1tspkosher salt
¼cupwhite wine vinegar
1tbspolive oil
½jalapeno,diced fine
2tbspclam juice
⅛tspcumin
⅛tsppepper
½tspraw honey,omit for Whole30
4cupsarugula
2medium Haas avocados,10oz total
Preparation
Boil a large pot of water, add the shrimp and cook until just opaque, for about 4 minutes.
Remove and transfer to an ice bath to prevent further cooking.
In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
To serve cut the avocados in half, remove the pit and skin.
Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche.
