Citrus Shrimp Ceviche Bowls
Ingredients
- ⅓ cup fresh orange juice
- 3 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 tsp white wine vinegar
- ⅛ tsp kosher salt
- ½ lb peeled and deveined, large cooked shrimp, cut into bite-size pieces
- ½ pint cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ English cucumber, chopped
- 1 avocado, diced
- 1 (8.5-oz) pkg microwavable quinoa and brown rice with garlic
- ¼ cup crumbled feta cheese
- 1 Tbsp chopped fresh parsley
Instructions
- Whisk together orange juice, lime juice, oil, vinegar, and salt in a bowl. Add shrimp, tomatoes, onion, and cucumber; toss. Cover and chill 30 minutes to 2 hours; drain, if needed, and gently stir in avocado.
- Microwave quinoa according to package directions. Divide quinoa and ceviche among 3 shallow bowls. Sprinkle with cheese and parsley.
