Jose's Shrimp Ceviche

Shrimp are marinated in lime juice, chopped, then tossed with tomatoes, hot peppers, celery and avocado for a zesty appetizer. Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

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1 pound peeled and deveined medium shrimp

1 cup fresh lime juice

10 plum tomatoes, diced

1 large yellow onion, diced

1 jalapeno pepper, seeded and minced, or to taste

2 avocados, diced (optional)

2 ribs celery, diced (optional)

chopped fresh cilantro to taste

salt and pepper to taste

Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.

Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Jose's Shrimp Ceviche

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Instructions

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