Shrimp Ceviche Stuffed Avocado
Foto: Skinnytaste
Bahan-bahan
- 28 extra large shrimp (cleaned and deveined (11 oz))
- 1/2 red onion (sliced)
- 2 g arlic cloves (crushed)
- 12 g rape or cherry tomatoes (halved)
- 2 tbsp cilantro (finely chopped)
- 1 tsp kosher salt
- 1/4 cup white wine vinegar
- 1 tbsp olive oil
- 1/2 jalapeno (diced fine)
- 2 tbsp clam juice
- 1/8 tsp cumin
- 1/8 tsp pepper
- 1/2 tsp raw honey (omit for Whole30)
- 4 cups arugula
- 2 medium Haas avocados (10 oz total)
Langkah-langkah
-
Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
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Remove and transfer to an ice bath to prevent further cooking.
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In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
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Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
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To serve cut the avocados in half, remove the pit and skin.
-
Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
π° Estimasi Harga
π Rincian Harga Bahan (27% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| extra large shrimp | 28 | - | - |
| red onion | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| rape or cherry tomatoes | 12 g | Rp 12.000/kg | Rp 144 |
| cilantro | 2 tbsp | - | - |
| kosher salt | 1 tsp | - | - |
| white wine vinegar | 0.25 cup | - | - |
| olive oil | 1 tbsp | - | - |
| jalapeno | 0.5 | - | - |
| clam juice | 2 tbsp | - | - |
| cumin | 0.125 tsp | Rp 70.000/kg | Rp 44 |
| pepper | 0.125 tsp | - | - |
| raw honey | 0.5 tsp | Rp 60.000/kg | Rp 150 |
| arugula | 4 cups | Rp 16.000/kg | Rp 6.400 |
| Haas avocados | 2 medium | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda


















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