CEVICHE DE CAMARON

(SHRIMP CEVICHE)

I concocted this recipe from many recipes when researching recipes for ceviche. My husband is super picky and he loved it. It is really simple and delicious. I encourage you to try it and make your own variation. I am sure it would be even more delicious if you added other types of seafood

Ingredients:
Serves 6-8 people

21/2 pounds shrimp (40-50 per bag)
2 oranges

1 lemon

6 limes

1 large purple onion chopped

4 roma tomatoes chopped

2 cucumbers chopped

1 jalapeno chopped

2 tablespoons extra virgin olive oil
2 Avocados sliced

Sea salt to taste

Pepper to taste

A handful of cilantro, chopped

Instructions:

1. If using frozen shrimp: bring to room temperature by soaking shrimp in tap water for 20 minutes. If using fresh shrimp: peel and devein. Bring a pot of water to a boil, turn off heat and place shrimp in water for 3-5 minutes depending on size.  Remove shrimp from hot water and run under cold water.(* If you prefer not to cook fresh shrimp see note below)
2. Remove tail from shrimp and cut in half or to size you prefer.
3. Cut oranges, lemon, and limes in half. Remove seeds. Squeeze all into a large glass bowl.
4. Add shrimp and mix. *If not cooking fresh shrimp in boiling water, cover bowl and place in refrigerator for a couple of hours. The acidity in the orange, lemon, and lime juice will not only “cook” the shrimp but will give it a boost of flavor.
5. Add chopped onion, jalapeno, tomatoes, cilantro, cucumber, sea salt, pepper, and 2 tablespoons of extra virgin olive oil. Stir.
6. Place in fridge for about an hour.
7. Enjoy with crackers, tortilla chips or on its’ own. 
8. Top with slices of avocado