Chilled shrimp ceviche served in an avocado half over a bed of arugula – a light, refreshing salad that tastes so good, and bonus points for being low-carb, gluten-free and Paleo friendly.
I love ceviche and the countless ways you can make it. This shrimp ceviche recipe is from my friend Doreen who makes it with vinegar and adds a touch of honey to balance out the acidity. If you're following a Whole30 diet, you can leave the honey out, it will still taste great.
It's really simple to make, and and pairs so wonderful with the creamy avocado. It's also great to make ahead, as it tastes better the longer it marinates (perfect to pack for lunch).
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