Easy Shrimp Ceviche

I made this quick and tasty shrimp ceviche for dinner tonight, and it’s so fresh! When my husband and I were on our honeymoon a few weeks ago in Punta Cana they always had several kinds of ceviche at the buffet. I must admit, I do like this recipe with the cooked shrimp better than the raw fish alternatives. I like sushi just fine but something about the texture in ceviche makes me gag a little when I know the fish is uncooked. Try this recipe out on a bed of greens, in tortillas, or with tortilla chips!

Shrimp Ceviche
Adopted from http://www.dancingcarrots.com/appetizer-recipes/shrimp-ceviche/

1 lb shrimp, cooked and tails removed
Zest of 1 lime
Juice of 1 lime
2 Tbsp. lemon juice
1 small onion, small diced
1 cucumber, peeled and cubed
1 banana pepper, chopped
2 Heirloom tomatoes, cubed
1 avocado, peeled and diced
Dash of sea salt

In a large bowl, combine the shrimp with lemon and lime juices, pepper, onion, and cucumber. Place in the refrigerator and cool for 1 hour. Add the tomatoes, avocado, and salt. Let sit at room temperature for 15-30 minutes. Serve cold.

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