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Shrimp Ceviche

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“Nothin says summer to me like ceviche, a mojito, and bare feet on the patio...Perfect to make ahead or enjoy the time needed for refrigeration with a walk or a head start on that mojito :-)”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
  2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
  3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
  4. Right before serving, add the cilantro, cucumber, and avocado.
  5. Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.

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