Shrimp
Ceviche

Ceviche

Ingredient Spotlight: Shrimp

Prep 20 min Cook 4 hours Makes 7 servings

2 lbs of raw large white shrimp, shelled and deveined
1 cup of red onion, chopped
3 large tomatoes, chopped finely
2 jalepenos, diced
3 habanero peppers, diced
3 limes
1/4 cup of fresh cilantro, chopped

Begin by cutting the shrimp into small bites. (1/2 inch cubes) Place all the shrimp at the bottom of the bowl. Squeeze the juice of three limes. Mix. (The citric acid in the lime juice will end up “cooking” the shrimp.)

Add remaining ingredients. Mix well. Cover with plastic wrap, Refrigerate at least 4 hours. Serve with tortilla chips.

Shrimp and Avocado Salad

Shrimp and Avocado Salad

Ingredient Spotlight: Shrimp

Prep 15 min Cook Makes 7 servings

2 pounds of roasted large shrimp
2 Hass avocados
2 stalks of celery, sliced
2 large tomatoes, diced
1 large bag of mixed lettuces
1 lemon, juiced
1/2 cup of olive oil
1 tsp of dijon mustard
salt and pepper

To make the dressing:
Mix together lemon juice, olive oil and mustard. Whisk until dressing has become emulsified. Add salt and pepper to taste.

In a large bowl, combine all other ingredients. Pour dressing over salad. Mix and serve.