Tired of cooking in the kitchen in this heat? Try this shrimp ceviche over arugula that is light, cool + packed with flavor and nutrients. The only cooking required is the shrimp (which you can ditch if you buy pre-cooked and frozen shrimp that only needs to be thawed). Enjoy!
Shrimp Ceviche Over Arugula
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 2-3
Ingredients
- 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
Instructions
- 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!
