mexican

Sinaloa Style Shrimp Aguachile Verde with Cucumber and Avocado

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

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Estimated macros per portion

70 g Protein

32 g Carbohydrates

30 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

268g raw shrimp, peeled and deveined 265 kcal
0g lime juice 0 kcal
1g cilantro leaves and tender stems 0 kcal
2g serrano pepper, sliced 1 kcal
2g cucumber, thinly sliced 0 kcal
63g red onion, thinly sliced 25 kcal
1.18 whole (177g) avocado, sliced 283 kcal
0.79 tsp (2g) salt 0 kcal
1.05 piece (16g) corn tostada shells 75 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.