Shrimp Ceviche

In need of a quick cold appetizer with a pop of flavor? Try this Shrimp Ceviche! You can make this even more quickly with already cooked shrimp and it is just as good!

Keep in mind the citrus juices in this recipe helps to "cook" your shrimp! So you can use raw fresh shrimp. I just like to take the easiest route. I would recommend that if you use raw shrimp, that you let it marinade in half the lemon and lime juice for about 2 hours before. Then take the shrimp out and prepare as usual with the remaining juice and ingredients.

Using fresh squeezed lemon and lime juice is best in the recipe and it's worth the extra time to do it. Also as a health note, ceviche is best served within 24 hours of making it. I like to make it about 2 hours ahead of serving and let it marinade just a little longer fully combined.

Ingredients:

• 1 pound cooked large shrimp, peeled and deveined

• 1/4 cup fresh lemon juice, about two lemons

• 1/4 cup fresh lime juice, about 3 limes

• 2 Roma tomatoes, seeds removed and diced

• 1/2 small red onion, finely diced

• 1 small jalapeño pepper, seeds removed, minced tiny

• 1/2 cup (half fist full twisted off stems) cilantro, finely chopped

• 1 avocado, pitted and diced

• kosher salt and fresh ground pepper

Directions:

1. Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside.

2. In a small bowl, whisk together the lemon and lime juice to combine. Pour the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.

3. Add the tomato, jalapeño, cilantro and red onion to the shrimp. Toss the ingredients to combine. Stir in the avocado.

4. Season the ceviche with salt and pepper, to taste. Sometimes I even like to season with tajin. Serve immediately with a spoon, tortilla chips or veggies.

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