A late summer favorite that’s easy, oven-free and perfect for the holiday.
Ingredients
1¼ lb. raw shrimp, peeled and deveined
1 cup tomatoes, chopped
½ cup cucumber, chopped (use persian or hothouse cucumber)
¼ cup red onion, chopped
1 mango, chopped (optional)
1 jalapeno, deseeded and finely chopped
¼ cup cilantro, chopped
1 cup fresh lime juice (about 8-12 limes)
1-2 large avocados, mashed or cut into cubes (to serve with)
Instructions
Chop the shrimp into bite-sized pieces and place them in a 9×13 inch pan. Pour your lime juice over the shrimp and cover the pan with saran wrap. Let it sit out at room temperature for 1 hour, then place the pan in the fridge to continue "cooking" for 1 more hour.
While the shrimp is "cooking", cut your tomatoes, cucumber, onion, jalapeno, mango and cilantro. Keep them stored in the fridge until the shrimp is done.
Once the shrimp is done "cooking", stir in the rest of your ingredients.
Serve in lettuce cups, your favorite tortilla chips or on top of tostadas.