Shrimp Ceviche With Avocado

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 15
• 2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
• 8 limes, juice of
• 8 lemons, juice of
• 2 oranges, juice of, preferably sour oranges
• 2 (14 1/2 ounce) cans petite cut canned tomatoes (leave in juice)
• 1 red onion, cut into 1/2-inch dice
• 1/2 bunch fresh cilantro, stemmed and roughly chopped
• 1 serrano chili, roughly chopped
• 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
• 2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
• 1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
• 1 medium red bell pepper, cut into 1/2 inch dice (red)

Recipe

• 1 clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (i let my sit overnight). this technique cooks the shrimp.
• 2 chop all the vegetables into small cubes.
• 3 add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
• 4 when ready to serve, gently stir in diced cucumber. divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. this recipe actually makes alot! i've served close to 15 people and they all had seconds.
• 5 you can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.