
Ingredients
- 2 lb peeled and washed shrimps, diced in big cubes
- 1 cucumber, peeled and diced
- 1 tomato, washed and diced
- 1/2 onion, diced
- 1 squeezed lemon
- 1 avocado
- 2 tablespoons coconut aminos
- 1/2 cup organic tomato juice
- 1/2 jalapeño pepper
- salt and pepper
- Cilantro
Instructions
- In a medium pot, bring to boiling point 30 oz of water. When the water boiling, add the shrimp and cook for 2 minutes.
- In a large bowl mix all the ingredients together.
- When the shrimps are pink and tender (fully cooked) add them to the mixing bowl and stir together the ingredients.
- Serve with chopped cilantro on top!
- Enjoy with corn or rice chips.
Nutrition Facts
Fresh Shrimp & Veggies Ceviche
Serves: 4 persons
Amount Per Serving: 200 gr
|
||
---|---|---|
Calories | 286.33 kcal | |
% Daily Value* | ||
Total Fat 10.02 g | 15.4% | |
Saturated Fat 1.74 g | 5% | |
Trans Fat 0.04 g | ||
Cholesterol 285.76 mg | 95% | |
Sodium 1505.4 mg | 62.7% | |
Total Carbohydrate 16.81 g | 5.3% | |
Dietary Fiber 5.43 g | 20% | |
Sugars 5.83 g | ||
Protein 33.47 g |
Vitamin A 18.49 % | Vitamin C 49.75 % | |
Calcium 16.33 % | Iron 8.34 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
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Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN*
email: coach@elpasofunctionalmedicine.com
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Dr. Alex Jimenez DC, MSACP, CIFM*, IFMCP*, ATN*, CCST
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