Shrimp Ceviche Over Arugula
Author: Little Adapts By Jax
Prep time:
Cook time:
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Serves: 2-3
- ½ cup cooked or frozen and thawed shrimp
- ½ english cucumber diced into quarters
- ½ container of cherry tomatoes cut in half
- 1 yellow pepper diced
- ½ cup diced red onion
- 1 avocado diced
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- S+P to taste
- ¼ of lemon
- ¼ of a lime
- 1 bag of arugula
- Cook shrimp on stove top fully until pink or thaw out frozen shrimp. Cut off tails and add to large bowl.
- Dice all veggies and toss them in the bowl with the shrimp.
- Add in apple cider vinegar, olive oil, s+p, lemon and lime and toss until everything is evenly coated.
- Serve over arugula or bed of leafy greens and enjoy!
Recipe by at https://www.littleadaptsbyjax.com/shrimp-ceviche-over-arugula/
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