Shrimp Ceviche

Total Time: 46 mins Preparation Time: 45 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1 lb large shrimp, peeled and deveined
• 1 medium tomato, chopped
• 1/4 medium onion, finely chopped
• 1 jarred pickled jalapeno pepper, seeded and chopped (en escabeche)
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground pepper, to taste
• 1 large avocado, cut into 1/2 inch dice
• 2 teaspoons olive oil

Recipe

• 1 bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
• 2 drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
• 3 drain immediately and cool under running water.
• 4 put the shrimp in a glass or stainless steel bowl.
• 5 add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
• 6 cover and refrigerate 3-4 hours.
• 7 shortly before serving, gently stir in the avocado and olive oil.
• 8 serve in small bowls or cocktail glasses.