Avocado Shrimp Ceviche

90

Minutes

11

Ingredients

8

Servings

Step 1

Chop cooked shrimp into ¼ inch pieces. In a medium, non-reactive bowl, combine shrimp pieces, citrus juice, onion, cherry tomatoes, jalapeno, and ½ teaspoon kosher salt. Toss to coat. Cover and refrigerate for at least an hour letting the flavors mingle.

Step 2

When ready to serve, add diced avocado and cilantro to the chilled ceviche. Serve with tortilla chips. Dip a chip into the ceviche to taste for seasoning. If your chips aren’t particularly salty, you’ll want to add additional salt to the ceviche.

Ingredients

  • 1 pound cooked, peeled, and deveined shrimp
  • 6 tablespoons freshly squeezed lime juice
  • 6 tablespoons freshly squeezed lemon juice
  • ½ cup freshly squeezed orange juice
  • One small red onion, diced
  • 4 ounces cherry tomatoes, quartered
  • 1-2 jalapeno or serrano peppers, deseeded and minced
  • ½ teaspoon kosher salt + more to taste
  • 2 small, or one large avocado, diced
  • 1/3 cup chopped cilantro leaves
  • Tortilla chips
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