While surfing the net the other day for a recipe to bring to a party, I decided to make something with a little Mexican flair that would be reminiscent of the ceviche we often order in La Peñita and Guayabitos. After checking out many websites, I combined a few different recipes to come up with this very tasty ceviche. I hope you enjoy it as much as we did!

David’s Deliciously Simple Shrimp Ceviche

1 lb. shrimp, cooked, chilled and chopped into small bite size pieces
(3-4 per shrimp)
¼ medium red onion, finely chopped
1 jalapeño, seeded and finely chopped (plus ½ serrano if a little heat
is desired)
½ cup cilantro, chopped
1 cup cucumber, peeled, seeded and coarsely chopped
2 small firm avocados, coarsely chopped
The juice from:
4 limes
1 lemon
1 orange
1 teaspoon sea salt (or more to taste)
¼ teaspoon garlic salt

Put chopped shrimp into a glass (non-reactive) bowl, add the fresh squeezed juices and ½ teaspoon of the sea salt (half of the amount in recipe). Mix well and refrigerate for 30 minutes.

Remove from fridge. Add the chopped onion, chiles and garlic salt. Stir and refrigerate another 30 minutes.

Add cucumber, cilantro, avocado and remaining ½ teaspoon of sea salt to taste. Serve with chips and an ice cold beer. I could eat it with a spoon. Enjoy!

Note: The ceviche can be refrigerated for up to 2 days.

Cooking Tip: When boiling shrimp, add a few slices of lime or lemon and a couple of small bay leaves. When finished cooking, remove shrimp immediately and put in an ice water bath to chill.

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