Shrimp Ceviche With Avocado

Nutrition Notes

Ingredients

• 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

Preparation

1. 1

   Step 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. 2

   Step 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. 3

   Step 3

   Keep well chilled (preferably on ice) until serving time.
4. 4

   Step 4

   Serve with tortilla chips and optional chili sauce.
5. 5

   Step 5

   Ceviche must be served well-chilled, and is best served on the same day it is made.

6. Bon appetit!