This recipe uses fresh shrimp and summer produce in a beat-the-heat dish
Ingredients:
Method:
Rachel Burns
Link: http://iheartbeetsblog.com/2013/03/17/shrimp-ceviche-saturday/
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:
- 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
- Dice the avocado, jalapeno, cucumber, tomatoes and add to bowl with onions
- 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
Link: http://iheartbeetsblog.com/2013/03/17/shrimp-ceviche-saturday/