Shrimp Ceviche

2 lbs shrimp, shelled and deveined
2 tomatoes
1/2 onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
1/4 cup lime juice
1/2 tsp salt
1/4 tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil

Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking.  Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours.  Add avocados and olive oil and stir just before serving.

Share Button

Permanent link to this article: