# Shrimp Ceviche Salad

> This Shrimp Ceviche Salad recipe is super simple in preparation and ingredients. It is closer to a salad than a ceviche since the shrimp is cooked before assembling into the salad.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/shrimp-ceviche-salad-recipe/

- Cuisine: Seafood
- Course: Side Dish
- Time: prep 15 min, cook 30 min, total 45 min
- Serves: 2

## Ingredients

- 1 lb raw large shrimp (peeled, deveined)
- 2 tbsp salt
- 1 cup english cucumber (diced)
- 1 cup tomato (diced)
- 1 large avocado (diced)
- 1/4 cup red onion(s) (finely chopped)
- 1 jalapeno pepper(s) (seeded, finely chopped)
- 2 limes (juiced)
- 2 lemons (juiced)
- salt and pepper (to taste)

## Instructions

1. Bring a pot of water to boil and add shrimp and salt. Cook for 3 minutes.
2. Drain shrimp and cover with ice and cold water in a bowl stop cooking.
3. Once cooled, pat the shrimp dry and chop into rough 1/2-inch pieces.
4. Put everything in a large bowl and toss to mix. Check seasoning after mixed and add salt and pepper if needed.
5. Cover and let in the refrigerator for 30 min.
6. Toss again and check again for seasoning before serving.

## Nutrition per serving

- Calories: 393
- Carbohydrates: 23 g
- Protein: 49 g
- Fat: 15 g
- Saturated fat: 2 g
- Fiber: 8 g
- Sugar: 7 g
- Sodium: 284 mg