2-3 large, vine-ripened tomatoes, chopped (or a bunch of cherry tomatoes sliced in halves)
1 ripe avocado
kosher salt
fresh cracked black pepper
2-3 T butter or oil
Instructions
De-vein and remove shells from shrimp. If shrimp is large, cut
into thirds. If small, cut into halves. Heat up butter or oil
in large skillet. Cook translucent shrimp just until barely
opaque. This happens quickly, so watch carefully and do not
overcook! Once shrimp turns orange, immediately remove it from
skillet to cool. Set aside.
Generously squeeze lime juice over onions and coat.
Onions will cook slightly in the lime juice, giving
it a softer flavor. Dice avocado and coat with lime
juice to prevent browning.
Combine shrimp, onions, cilantro, tomatoes, and avocado in a bowl.
Squeeze juice of 2-3 lime wedges over entire thing and gently toss to
coat. Now the fun part – generously sprinkle kosher salt and fresh back
pepper to taste. Add more lime if needed. When it tastes good to you, it
iss ready! Serve cold, with crispy tortilla chips.
Wine pairing note- Shrimp ceviche goes super well
with a Sauvignon Blanc or Torrontes.
Originally Submitted
6/26/2013
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