Festive Fresh Ceviche
A Summer delight!
"I make it often over the summer. It is easy and refreshing on a hot summer evening, either as an appetizer, or a light dinner. I serve it with tortilla chips. The lime juice is the key to "cooking" the shrimp, so use fresh lime juice! I like to chop the shrimp small to match the fruits and veggies. This allows the whole dish to be uniform, but also ensures that the shrimp "cooks" all the way through." - Susan Johnson, Hilltop Neighbor
Shrimp Ceviche
Ingredients:
- 1 cup grape tomatoes, chopped
- 1 mango, diced
- 1 navel orange, segmented and diced
- ½ red onion, finely diced
- ⅛ cup chopped jalapeño
- 1 pound wild-caught peeled and deveined shrimp, chopped
- ½ teaspoon fine sea salt
- ¼ cup lime juice
- 1 avocado, diced
- ¼ cup fresh cilantro, roughly chopped
Directions:
In a large bowl, mix together the tomatoes, mango, orange, red onion, and jalapeño Stir in the shrimp and season with salt. Add the lime juice and toss. Let sit 30 minutes and enjoy!