Shrimp Ceviche

This recipe uses fresh shrimp and summer produce in a beat-the-heat dish

Ingredients:

• 1 red onion, diced small
• 1 tsp olive oil
• the juice of two limes
• 1 avocado, diced
• 1 jalapeno, seeded and diced small
• 1 cucumber, peeled and diced
• 1/2 pint cherry tomatoes, each tomato quartered
• 1 lb large, cooked, deveined shrimp
• 1/4 cup chopped cilantro
• salt and pepper to taste

Method:

1. Dice red onion and put into a bowl with the lime juice, season lightly with salt and pepper and let marinate at least 5 minutes
2. Dice the avocado, jalapeno, cucumber, tomatoes and add to bowl with onions
3. Peel the shrimp and cut into three pieces per each shrimp – add to the bowl with the rest of the ingredients, mix well. Stir in the cilantro. Serve in martini glasses at room temperature or chilled.

Rachel Burns