Shrimp Ceviche
Ingredients
- 1 lb wild caught shrimp peeled
- 1 ripe avocado diced
- 2 medium tomatoes on the vine diced
- 2 limes juiced
- 1/2 red onion finely diced
- 1 garlic clove minced
- 1 jalapeno deseeded and finely diced
- 1 tbsp extra virgin olive oil
- sea salt and ground pepper to taste
Instructions
- Bring a pot of water to a boil. Once boiling, turn off heat and add shrimp to cook for 2 minutes or until opaque. Remove from water and chop into small bite-sized pieces.
- Add chopped shrimp to a large mixing bowl with all remaining ingredients. Gently toss to combine, adjust salt and pepper as desired.
- Store in the fridge for 30-60 minutes before serving to let flavors meld together. Serve with chips and enjoy!