Shrimp Ceviche

by Sun

This is the easiest and freshest tasting appetizer that I know how to make, and it shouldn't take more than 10 minutes. It is a fresh, clean, crisp, creamy, and very healthy little dish that is perfect as a starter for any meal. Marjan and Anja had a chance to try it while they were visiting me in Miami and I think they both approve of my enthusiasm for this Ceviche dish!

I only make recipes that are simple to make, perfect for lazy cooks like me. Of course, it has to taste good as well. If a recipe takes more than 3 steps, I'm usually out. I must confess that my measurements here might be a little bit off because I usually measure things by feel, but they come out great! Every time I make this Ceviche, my husband says "We have to open a ceviche place!".

Ingredients for 4 people

20 -25 medium to large size Cooked Shrimp
1 Avocado
1 - 2 medium size Green Mexican Tomatos ( Tomatillos )
1 tablespoon chopped Fresh Cilantro
1/4 teaspoon minced Garlic
1/4 tspoon minced Jalapeno Pepper
1/2 - 1 Lemon
Salt to taste

1. Cut up cooked Shrimp, Avocado, and Tomatillos in 1/2 inch

2. Put'em all in a mixing bowl with the rest of the ingredients, squeeze in the Lemon juice and add Salt to taste. Mix'em all together and serve!

Good Eating!

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique