Chilled shrimp ceviche served in an avocado half on a bed of rocket salad - a light, refreshing salad that tastes so good, and bonus points for low-carb, gluten-free and friendly Paleo.
I love the ceviche and the myriad ways that you can do. This recipe for shrimp ceviche is my friend Doreen made with vinegar and a touch of honey to balance the acidity. If you follow a diet Whole30, you can stop the honey, still be a great taste.
It is very easy to do, and so wonderful and pair with creamy avocado. It is also ideal for the production before, as he knows better the marinade (perfect to pack for lunch).
