Shrimp Ceviche With Avocado

READY IN: 32mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
  • Chop all the vegetables into small cubes.
  • Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
  • When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
  • You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.
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