Shrimp Ceviche

What you will need:

2-3lbs of shrimp; peeled and deveined.

2 large tomatoes; diced.

1 onion; diced.

1 bunch of cilantro; diced.

1 serrano or jalapeno pepper; diced. (We did not use peppers)

juice from 8 limes

juice from 8 lemons

juice from 2 oranges

2 large avocados; sliced

2 cucumbers; peeled and diced. (We did not use cucumbers)

This will make a lot of Ceviche, around 12 servings, we halved the ingredients and had more than enough to feed the whole crew. 🙂

How to make:

Toss shrimp into boiling water for about 5 minutes then shock in ice cold water. Strain when cooled.

Cut shrimp into pieces and place into a bowl or large plastic zip lock baggie.

Add juices from limes, lemons, and oranges into bowl or bag. Refrigerate for at least 2 hours. (We left in fridge overnight)

2 hours before serving, add onion, tomato, cilantro, and pepper. Place in fridge for at least 2 more hours. (We did for about 3)

Place in a cup, glass, bowl, or another serving dish. Add avocado and cucumber just before serving.

We placed in mini martini glasses and served with chips and used as a dip. I thought this was fabulous!!!!

(Yes, that is our finished Shrimp Ceviche and not a stock photo). It was the only pic I took.

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