Shrimp ceviche with avocado
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Ingredients
  • 1 quart water
  • 4 limes
  • 2 pounds medium shrimp
  • ¼ cup freshly squeezed lime juice
  • 6 scallions, trimmed and finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • ¼ cup cider vinegar
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 large avocados, diced
  • 2 teaspoons sea salt
Instructions
  1. Pour 1 quart water into a large pot. Cut limes in half, juice them into the pot and toss in the limes. Bring to a boil, then turn off the heat. Let stand for 10 minutes, then return the mixture to a boil.
  2. Add shrimp to the pot. Once the water returns to a rolling boil, pour the mixture into a colander, discarding the liquid and the limes. Put the shrimp back in the pot, cover it and let it stand for 15 minutes. Then spread out shrimp on a baking sheet and let them cool enough to handle them.
  3. Peel and devein the shrimp and cut them into thirds.
  4. In a bowl, stir together cut shrimp, ¼ cup lime juice, scallions, jalapeno peppers, vinegar, thyme and oregano. Allow the mixture to stand at room temperature for 1 hour, stirring occasionally.
  5. When ready to serve, stir avocados and sea salt into shrimp mixture. Serve as a dip with tortilla chips or as a wrap in lettuce leaves.
Recipe by Easy Health Options® at https://easyhealthoptions.com/kitchen-kelley-shrimp-ceviche-avocado/