CALIFORNIA SHRIMP CEVICHE SALAD
Yes, I know. Don’t write and tell me that Ceviche means raw fish. I didn’t name this dish. By-the-way, EVEN here in Podunk, you can fine already peeled, deveined, cooked shrimp.
TIPS ABOUT CALIFORNIA SHRIMP CEVICHE:
· Adding 8 oz crab meat or imitation crab in addition to the shrimp tastes wonderful.
· For a bit creamier version add 1/4 cup of mayonnaise. This is how I had it the first time my friend Cynthia made it and this version is wonderful laid over a fried corn tortilla.
· Not only is this California Shrimp Ceviche a guilt free appetizer when healthy chips are added, but it also can be a guilt free lunch when stuffed into a lettuce leaf. Eating it will be the most fun you have at lunch time in a long time.
California shrimp Ceviche salad
Prep time: 15 minutes
Total time: 15 minutes
Author: heather
Serves: 6 servings
Ingredients
· 1 lb large cooked shrimp *roughly diced
· Juice of 2 limes
· 1 small jalapeño *diced (deseed to lower heat)
· 1/2 large red onion *finely diced about 3/4 cup
· 1 lb sugar plum tomatoes or 2 large tomatoes *diced
· 1 large English cucumbers *peeled, deseeded & diced
· 1 bunch cilantro *finely diced
· 2 garlic cloves *diced or crushed
· 2 large Hass avocados *peeled & cut into cubes
· Salt & pepper to taste
Instructions
1. Prepare all ingredients and place into a large mixing bowl. Gently mix until combined. Serve with healthy chips or stuffed into a lettuce leaf.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi T" <tigger63755@charter.net>
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