Citrus Shrimp Ceviche Salad with Avocado and Cucumber

Super healthy and delish! Get your skinny on with this one. It’s fabo for a girlfriend’s luncheon or for appetizers. Fresh off-the-boat shrimp is best but if you haven’t got it, precooked frozen takes less prep and marination.

16-20 Raw or Cooked Medium-Large Shrimp (approx. 14 oz.)
Juice of 2 Lemons and 1 small orange
3 Tbsps. Fresh Parsley or Tarragon, chopped
¼ Onion, slivered finely
1 Large Avocado
1 Cucumber, peeled, deseeded, and chopped

To clean the shrimp; Break off their heads, remove the body shell completely, and de-vein them. After shelling, remove the vein with a little slice down the back then pull out what looks like a thick thread, sometimes it’s nearly clear, sometimes it’s greyish. Rinse the shrimp under water.

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If you haven’t got super-fresh Shrimp and you want a safe meal, then get raw shrimp and cook them. Parboil in a little water until they just and I mean JUST turn pink.

If you’ve got pre-cooked shrimp, then the prep has been done for you.

Combine your super-fresh raw Shrimp, or your boiled Shrimp, or your pre-cooked Shrimp with the juices, herb, and onion. Cover and refrigerate for an hour or two. For the raw shrimp, refrigerate for a minimum of six hours (until the shrimp turn pink and stiffen).

Just before serving, add chunks of avocado and cucumber. Sprinkle with salt and serve immediately. Plate over shredded lettuce or as is with a pieces of good bread.
Serves 4 as an appetizer or 2 for a lunch or light supper.

Variations; Add 1 cup of cooked cold rotini or penne to stretch this dish a little further. Sprinkle a bit more fresh herb on top when plating.