Shrimp and Avocado Ceviche


Inspired by my four days at Canyon Ranch in Tucson, here is a delicious, healthy recipe using some of my favorite Summer flavors! Shrimp and avocado!

Serves 4


  • 1 pound shrimp, uncooked and chopped
  • ½ cup fresh lime juice

  • 2 roma tomatoes, chopped

  • ¼ cup red onion, diced

  • 1 jalapeno pepper, chopped

  • ¼ cup cilantro, chopped

  • 3 avocados, chopped

  • salt and pepper to taste


  1. In a large bowl, add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.

  2. Add the chopped avocados and toss right before serving

  3. Season with salt and pepper to taste.