Shrimp Ceviche

Adapted from Jose’s Shrimp Ceviche on

Another tapas dish! This was easy to make, healthy, and tasted great (a.k.a. like the real thing)

Yields: 4 tapas servings

1/2 lb. raw shrimp, peeled and deveined
2 Roma tomatoes, chopped small (another kind of tomato would work fine too)
1/2 yellow onion, chopped small
1 jalapeno, minced
1 avocado, cubed
1/8 cup cilantro, chopped
1 cup lime juice (real limes would taste best)
salt and pepper

In a medium size bowl, combine onions, tomatoes, jalapeno and cilantro. In a separate bowl, add shrimp and lime juice. Let it sit/cook for 10-15 minutes or until the shrimp have turned pink. Remove the shrimp, keeping the lime juice, and chop. Add juice, shrimp and avocado to the medium bowl. Salt and pepper to taste. Eat plain or serve with chips!


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