June 22, 2014
Classic Shrimp Ceviche
Florence
- 1/2 lb tiny cooked shrimp coarse chopped if you wish
- 1 cup finely diced cucumber
- 1/2 cup finely diced ripe avocado
- 1/2 cup finely diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp Franks Red Hot sweet chili sauce or similar
- 1 jalapeno chili seeded and minced
Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
Serve room temperature or chilled.
Serve over greens.
Comments Off on Classic Shrimp Ceviche
No comments yet.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.