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Shrimp Ceviche

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“In '1,000 Mexican Recipes' by Marge Poore”
READY IN:
46mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
  2. Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
  3. Drain immediately and cool under running water.
  4. Put the shrimp in a glass or stainless steel bowl.
  5. Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
  6. Cover and refrigerate 3-4 hours.
  7. Shortly before serving, gently stir in the avocado and olive oil.
  8. Serve in small bowls or cocktail glasses.

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