Introduction

Sure the dog days of Summer might be over but most of us are still experiencing sweltering heat and, as a result, not feeling motivated to cook. Here's an easy recipe you can whip up in a flash that's sure to help you cool down.

Servings: 4-6 Prep Time: 15-20 mins Serving Size: 1 cup Cook Time: 2-3 min

Ingredients

1 pound peeled and deveined raw medium shrimp
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup freshly squeezed lime juice (about 2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado
Tortilla chips, for serving (optional)

Nutrition Profile

Calories: 158

Fat: 6g Protein: 18g Carbs: 8g Fiber: 4g Sugar: 3g

Cholesterol: 148mg Sodium: 176mg

Notes

This is a complete meal but for some extra credit, add a side of your favorite greens!

Not a fan of shrimp? Replace with your favorite white fish instead.

You can use tortilla chips to serve this, or just eat it over greens for a super healthy alternative.

Directions

Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour.

Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.