Shrimp Ceviche
Ingredients:
- fresh shrimp, chopped - 1 pound
- lime juice - 1 1/2 c
- white onion, diced - 1 c
- tomatoes, diced - 2 c
- celery stalks, diced - 2 c
- jalapenos, seeded and diced - 1 c
- cilantro, chopped - 1/3 c
- orange juice - 3 T
- salt - 1 t to desired taste
- avocados, sliced - 2 c
- Tortilla or Tostada Chips - 12 ounces
Instructions:
In a bowl combine shrimp, onion and lime juice, cover, place in refrigerator for 4 hours. The acidic lime juice will cook the shrimp, causing their color to change from blue/gray to pink.
Drain liquid from shrimp, place shrimp in a large bowl. Add tomato, celery, jalapeno and cilantro, mix ingredients together, add orange juice and salt, cover and place in refrigerator until ready to serve.
Garnish with cilantro and avocado slices, serve with Tortilla or Tostada chips. Serve as a salad or for a light lunch.
