• 1/2 cup medium shrimp, cooked, peeled, deveined and finely chopped
  • 4 tablespoon lime juice, divided
  • 1/2 jalapeño pepper, cored, finely chopped
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon finely chopped fresh cilantro
  • 1 avocado, peeled, pitted and coarsely mashed
  • 2 organic Persian cucumbers washed and sliced
  • sea salt to taste


  • In a small bowl, combine finely chopped shrimp and 2 tablespoons lime juice. Toss to coat. Sprinkle with a pinch of salt. Marinate, covered and refrigerated, for 30 minutes to 1 hour.
  • Combine the marinated shrimp with jalapeño, red onion, and cilantro. Add 2 tablespoons lime juice and toss to coat. Season to taste with salt.
  • In a separate bowl, combine avocado and 1 tablespoon lime juice. Place sliced cucumber on a plate in a circle. Divide the avocado in 2 servings top it with the avocado mash while leaving cucumbers visible. Top avocado mash with the shrimp mixture.

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