I’ve just realized that I’ve not posted some of my best go-to recipes. So, I’m going to work on that. However, preparing for an upcoming get together, I am making Shrimp Ceviche this weekend, and wanted to share this amazing recipe. My wonderful, very long time friend Brenda gave me this recipe, so shout out to you my amazing friend.
Nope, I don’t have a pic at this point, but it’s delicious! And E.A.S.Y. which is key in my life! Note…I serve it in one of those huge martini glasses…makes it even cooler!
Shrimp Ceviche
1 pound ready to eat shrimp, peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 teaspoon kosher salt
Preparation
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in remaining ingredients, cover and chill for one hour before serving. Enjoy!
Connie Kaye's Kitchen 