If your family is anything like mine the idea of raw seafood ceviche would send them running! This light, balanced and vibrant version uses cooked shrimp making it almost like a seafood salad. Even the pickiest relative will find this tasty! Serve as an appetizer with tortilla chips or on a tostada as an entree. Anyway in which it is served will transport you to your favorite tropical destination.
Ingredients:
1 lb shrimp, peeled, deveined, and cooked (tail off)
1/2 large cucumber, diced
2 plum tomatoes, diced (or 8-10 large grape tomatoes)
1/4 cup red onion, quartered and thinly sliced
2 TBSP cilantro, chopped
1/2 jalapeno pepper, seeded and finely chopped
1/4 cup fresh lime juice
5-6 dashes of hot sauce (my favorite is Valentina)
Salt to taste
1 medium avocado
Directions:
- Dice shrimp. Cut in 1/3rds or 1/4th’s depending on size of shrimp.
- Combine shrimp, cucumber, tomatoes, cilantro, jalapeño, lime juice and red onion.
- Season with salt and add hot sauce to your taste.
- Toss all together and refrigerate covered for up to 1 hour before serving.
- Before serving, dice avocado and gently fold into shrimp mixture.
- Serve with tortilla chips (or on a tostada)
Yield: 4 servings