What to do when you have avocados in the fridge that are on the verge of becoming over-ripe? You could make guacamole I guess. Or... you could make shrimp ceviche instead! It's so easy to make, delicious, and nutritious! Here is my recipe:This recipe yields either 2 entree-sized portions or 4 appetizer salads:
-1/2 pound of cooked, deveined shrimp
-1 lime
-1 lemon
-olive oil
-garlic salt to taste
-pepper to taste
-2 tomatoes
-1-2 avocados
-1/2 yellow onion
-1 small jalapeno (optional)
-cilantro
-1-2 avocados
-1/2 yellow onion
-1 small jalapeno (optional)
-cilantro
-mixed greens
-tortilla chips
Cut the tails off of the shrimp and cut into bite-sized pieces. Transfer to a small bowl. Squeeze the juice of one lime and 1/2 of a lemon over the shrimp. Season with salt, pepper, and garlic salt. Cover tightly and put in the fridge for at least half an hour. (Real ceviche is cured in lime juice, but you can fake it... I won't tell if you won't tell) In the meantime, dice up the onion, avocado, tomato, cilantro, and jalapeno. Mix it in with the shrimp. Scoop out ceviche onto a bed of baby greens. Squeeze half of a lemon and a drizzle of olive oil on top. Garnish with tortilla chips. Happy scooping!
Cut the tails off of the shrimp and cut into bite-sized pieces. Transfer to a small bowl. Squeeze the juice of one lime and 1/2 of a lemon over the shrimp. Season with salt, pepper, and garlic salt. Cover tightly and put in the fridge for at least half an hour. (Real ceviche is cured in lime juice, but you can fake it... I won't tell if you won't tell) In the meantime, dice up the onion, avocado, tomato, cilantro, and jalapeno. Mix it in with the shrimp. Scoop out ceviche onto a bed of baby greens. Squeeze half of a lemon and a drizzle of olive oil on top. Garnish with tortilla chips. Happy scooping!
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