Quick and Easy Ceviche

Tonight was one of those nights where I forgot to thaw the planned chicken until this morning (aka too late) and we spent most of our time after work on an epic run so I was NOT feeling the whole thaw and then cook debacle... Meat never turns out as juicy or tender when it is thawed in the microwave, and since I had already stuffed it with cheese I was kind of iffy on that.  For most, especially following a seven-mile run, that would be enough to provoke a fast food night, but not this girl!

Fortunately I was in possession of an avocado, a lime, some frozen shrimp in the freezer, and a garden full of tomatoes and parsley... Five minutes later, we were eating.

Quick and Easy Ceviche

 

(its in a martini glass because really, why wouldn't it be)

Ingredients:
1/2 lb frozen cooked shrimp
Two medium-sized tomatoes or equivalent
One lime
One avocado
1 tbsp fresh chopped parsley (cilantro if your fiancé doesn't hate it)
Salt and pepper to taste

Put the shrimp in a big bowl of water, and let sit for five minutes. That's how you thaw shrimp.  It's that easy.

While that's going down, dice your tomatoes and put in a medium mixing bowl.  I planted a bunch of heirloom varieties so I used 6-8 cherry-sized randoms and a few small tomatillos because I had some... Those are totally optional but very tasty.

Next, cut your avocado into cubes/chunks and mix in, you won't be smushing it like guacamole, so stir nicely.

Cut the lime in half and squeeze all of the juice into the bowl.

Cut up a few sprigs of parsley and sprinkle on top.

Pick the tails off of the shrimp and add them, along with a decent amount of salt and pepper.  Stir, taste, and adjust amounts to your liking.

I added a few black sesame seeds on the top for appearances and because I had them, again, totally optional.

Serve fancily and enjoy!

Whole meal is 500 calories so if you're splitting it, you'd want a side. We wanted something light but filling (hello avocado) after the run so it was perfect!