Shrimp Ceviche Stuffed Avocado

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• 28 each extra large shrimp (cleaned and deveined 11 oz)
  Ingredient note

  Source: 28 extra large shrimp (cleaned and deveined 11 oz)
• 1/2 each red onion (sliced)
  Ingredient note

  Source: 1/2 red onion (sliced)
• 2 each garlic cloves (crushed)
  Ingredient note

  Source: 2 garlic cloves (crushed)
• 12 each grape or cherry tomatoes (halved)
  Ingredient note

  Source: 12 grape or cherry tomatoes (halved)
• 2 tbsp cilantro (finely chopped)
  Ingredient note

  Source: 2 tbsp cilantro (finely chopped)
• 1 tsp kosher salt
  Ingredient note

  Source: 1 tsp kosher salt
• 1/4 cup white wine vinegar
  Ingredient note

  Source: 1/4 cup white wine vinegar
• 1 tbsp olive oil
  Ingredient note

  Source: 1 tbsp olive oil
• 1/2 each jalapeno (diced fine)
  Ingredient note

  Source: 1/2 jalapeno (diced fine)
• 2 tbsp clam juice
  Ingredient note

  Source: 2 tbsp clam juice
• 1/8 tsp cumin
  Ingredient note

  Source: 1/8 tsp cumin
• 1/8 tsp pepper
  Ingredient note

  Source: 1/8 tsp pepper
• 1/2 tsp raw honey (omit for Whole30)
  Ingredient note

  Source: 1/2 tsp raw honey (omit for Whole30)
• 4 cups arugula
  Ingredient note

  Source: 4 cups arugula
• 2 each medium Haas avocados (10 oz total)
  Ingredient note

  Source: 2 medium Haas avocados (10 oz total)

1. Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
2. Remove and transfer to an ice bath to prevent further cooking.
3. In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
4. Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
5. To serve cut the avocados in half, remove the pit and skin.
6. Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).