Shrimp Ceviche

Shrimp Ceviche

Makes 8 -4 oz appetizers

Ingredients

·       1 lb. shrimp, peeled and deveined

·       ½ C lime juice (juice from 3-4 limes)

·       ½ C lemon juice (juice from 2-3 lemons)

·       ¼ C finely chopped red onion

·       1 serrano chile or jalapeno, ribs and seeds removed, minced

·       ¾ C chopped cilantro

·       1 cucumber, peeled & diced

·       1 avocado, peeled & sliced

·       1 C Roma tomatoes seeded and diced

·       Salt to taste

·       Tortilla chips for serving

Directions

1.     Place the shrimp, ¾ C lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.

2.    Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.

3.    Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.

4.     Serve chilled with tortilla chips if desired.