SHRIMP CEVICHE

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.