Shrimp Ceviche

In '1,000 Mexican Recipes' by Marge Poore

• Ready In: 46 mins
• Serves: 6

Ingredients

• 1  lb large shrimp, peeled and deveined
• 1  medium tomatoes, chopped
• 1⁄4 medium onion, finely chopped
• 1  jarred  pickled jalapeno pepper, seeded and chopped (en escabeche)
• 1⁄2 cup  coarsely chopped fresh cilantro
• 1⁄4 cup fresh lime juice
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon fresh ground pepper, to taste
• 1  large avocado, cut into 1/2 inch dice
• 2  teaspoons olive oil

Directions

1. Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
2. Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
3. Drain immediately and cool under running water.
4. Put the shrimp in a glass or stainless steel bowl.
5. Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
6. Cover and refrigerate 3-4 hours.
7. Shortly before serving, gently stir in the avocado and olive oil.
8. Serve in small bowls or cocktail glasses.