So after a Road Trip filled with Fried Chicken, Biscuits and a lot of Pork and BBQ, it was time to “lighten it up” when I returned to the MIA. This Avocado Shrimp Ceviche recipe, courtesy of Cotsco, is the perfect, healthy, light lunch or dinner. The blend of citrus juices (lime, lemon and orange) give it a delightful flavor, the jalapeno pepper gives it a spicy punch and the cherry tomatoes and red onion add a welcome pop of color. Since I didn’t have avocado when I made this, I substituted it for mango, which also worked well. It is mango season, after all!
Skip the cilantro if you’re a cilantro-hater (I’m not!) and while it advised serving it with Tortilla Chips, I love the crunchy corn kernels (canchita) Jaguar restaurant in the Grove serves with their ceviche, as it’s the perfect, salty foil for the cold and refreshing ceviche. You can order them online, but chopped Corn Kernels from Trader Joe’s work as well. I also added a starfruit garnish, from my tree, to make it look pretty.
Easy Shrimp CevicheCourse: Uncategorized
1 lb shrimp, cooked, peeled and deveined
6 Tbl freshly squeezed lime juice
6 Tbl freshly squeezed lemon juice
6 Tbl freshly squeezed orange juice
1 small red onion, diced
4 oz cherry tomatoes, chopped
1 to 2 jalapeno or serrano peppers, seeded and minced
1/2 tsp salt, plus more to taste
2 avocados, pitted, peeled and diced (or 1 large mango, diced)
1/3 cup cilantro, chopped
- Chop shrimp into bite-size pieces.
- In a non-reactive bowl, combine juices, onion, tomatoes, pepper, salt and shrimp. Cover and let sit at least 1 hour in fridge to let flavors mingle.
- Taste and adjust seasonings to your liking.
- Serve with Tortilla Chips or Corn Nuts.
- Omit cilantro if cilantro averse.
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