Ingredients:
- 2 lbs. small shrimp, cooked, peeled, tails off
- 1/2 cup red onion, thinly sliced
- 1 jalapeno ribs and seeds removed, then minced
- 3/4 cup cucumber, diced
- 1 cup Roma tomatoes, seeded and diced
- 3/4 cup cilantro leaves, chopped
- 1 avocado, peeled, seeded and chopped
- 1/2 cup lime juice
- 1/4 cup lemon juice
- 1/3 cup orange juice
- To taste salt
- For serving Naan dippers or tortilla chips
Directions:
- Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl. Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
- Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
- Serve chilled with tortilla chips or Naan dippers, if desired.
