Shrimp Ceviche With Avocado

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
• 1 cup lump crabmeat, picked over (optional)
• 1 fresh lemon, juice of
• salt, to taste
• black pepper, to taste
• 3 medium cucumbers, peeled and roughly diced
• 1 stalk celery, chopped
• 1 medium onion, diced
• 1 bunch cilantro, chopped
• 1 bunch green onion, chopped
• 4 medium firm tomatoes, diced (preferably on-the-vine)
• 3 fresh limes, juice of
• 1 fresh lemon, juice of
• garlic powder, to taste
• lemon pepper, to taste
• 3 -4 medium firm avocados, diced
• chili or seafood cocktail sauce, optional to serve
• lime tostadas chips or tostitos scoops, to serve

Recipe

• 1 in a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
• 2 meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
• 3 keep well chilled (preferably on ice) until serving time.
• 4 serve with tortilla chips and optional chili sauce.
• 5 ceviche must be served well-chilled, and is best served on the same day it is made.