Avocado Shrimp Ceviche
1 pound cooked, peeled, and deveined shrimp
6 tablespoons freshly squeezed lime juice
6 tablespoons freshly squeezed lemon juice
½ cup freshly squeezed orange juice
one small red onion, diced
4 ounces cherry tomatoes, quartered
1-2 jalapeno or serrano peppers, deseeded and minced
½ teaspoon kosher salt + more to taste
2 small, or one large avocado, diced
1/3 cup chopped cilantro leaves
Chop cooked shrimp into ¼ inch pieces. In a medium, non-reactive bowl, combine shrimp pieces, citrus juice, onion, cherry tomatoes, jalapeno, and ½ teaspoon kosher salt. Toss to coat. Cover and refrigerate for at least an hour letting the flavors mingle.
When ready to serve, add diced avocado and cilantro to the chilled ceviche. Serve with tortilla chips. Dip a chip into the ceviche to taste for seasoning. If your chips aren’t particularly salty, you’ll want to add additional salt to the ceviche.