mexican

Sinaloa Style Shrimp Aguachile Verde with Cucumber and Avocado

Name: Sinaloa Style Shrimp Aguachile Verde with Cucumber and Avocado
Yield: 1 serving
Cuisine: mexican
Ingredients: 475 g raw shrimp, peeled and deveined; 0.7 g lime juice; 1 g cilantro leaves and tender stems; 3 g serrano pepper, sliced; 3 g cucumber, thinly sliced; 112 g red onion, thinly sliced; 2 g avocado, sliced; 3 g salt; 28 g corn tostada shells

This dish pairs raw shrimp, peeled and deveined with cilantro leaves and tender stems, cucumber, thinly sliced and avocado, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

117 g Protein

29 g Carbohydrates

6 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

475g raw shrimp, peeled and deveined 470 kcal
1g lime juice 0 kcal
1g cilantro leaves and tender stems 0 kcal
3g serrano pepper, sliced 1 kcal
3g cucumber, thinly sliced 0 kcal
112g red onion, thinly sliced 45 kcal
2g avocado, sliced 3 kcal
1.4 tsp (3g) salt 0 kcal
1.86 piece (28g) corn tostada shells 131 kcal

Cooking instructions

cucumberred onion
Slice cucumber and red onion; chill serving bowl if desired.
lime juicecilantro leaves and tender stemsserrano peppersalt
Blend lime juice, cilantro, serrano, and a pinch of salt until bright green.
raw shrimplime juice
Toss raw shrimp with the blended lime mixture; let stand 10-12 minutes until the shrimp turns opaque.
lime juicecucumberred onionsalt
Fold in cucumber and red onion; taste and adjust salt or lime.
avocado
Plate and top with sliced avocado. Serve immediately.