Shrimp Ceviche

Healthy, easy and delicious. Especially on a hot summer day!

Shrimp Ceviche

1 pound peeled and deveined, raw, medium shrimp, chopped to ½ inch chunks

½ red onion, chopped

1 tsp coarsely ground allspice

1 tsp coarsely ground black peppercorns

1 1/4 cups fresh lime juice (about 8 limes)

2 medium, seeded and diced tomatoes

1 or 2 minced fresh jalapenos (seeds and membranes removed, if you want less heat)

¼ cup minced fresh cilantro (more if you like cilantro)

2 tsp white wine vinegar

2 Tbsp extra virgin olive oil

1 peeled, pitted and cubed avocado

salt to taste

Marinate shrimp, red onion and spices in the lime juice for 12 hours, stirring occasionally to insure even “cooking”.  Drain, then mix in the tomatoes, jalapeno, cilantro, vinegar and oil.  Toss with a little salt and the avocado and serve with tortilla strips or on crisp iceberg lettuce scoops.