When the weather warms up, the menu cools down. I started making this shrimp ceviche last summer and the mid-70’s sunshine had me serving up a batch over the weekend. This recipe is so easy to make. It is full of fresh flavor and can be used as an appetizer or a light dinner. Tortilla chips compliment the ceviche so well, but I usually skip the extra calories and just eat this super healthy salad with a fork.
Mix up the ceviche a few hours before serving to allow the flavors to blend and serve chilled in martini glasses.
1 pound cooked, rinsed shrimp meat
juice of 2 limes
juice of 2 lemons
1 avocado, diced
1 tomato, diced
1/2 C. finely chopped red onion
1/2 C. washed, chopped fresh cilantro
1 Tbs. cocktail sauce (or ketchup)
black pepper to taste
1 garden salsa pepper (optional, use your favorite hot pepper to add some spice)
chips for serving (optional)
Instructions: Mix together all ingredients, adding avocado last. Cover and let sit in refrigerator for 2-3 hours. Serve with chips, if desired.
I’m also over at Polkadot Chair today sharing a polka dot treat! Head over and check out Melissa’s Project Polka Dot series – polka dots are awesome!!