Wednesday, May 7, 2014

Ceviche

Ceviche


½ lb. boiled jumbo shrimp cooled

1/2 cup of fresh squeezed lemon juice

1/2 onion, finely diced

1 cup of chopped fresh tomatoes

1 Serrano chili, finely diced

2 teaspoons of salt

¼ cup cilantro loosely placed in the cup do not press it down

1 Avocado cubed

In a non-reactive dish, I use a Pyrex dish; place the cooled boiled shrimp, onion, tomatoes, chili, salt, and cilantro stir until well mixed then add Avocado fold in slowly . Cover with lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the shrimp gets exposed to the lemon juices, Let sit for several hours, giving time for the flavors to blend.
Enjoy


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