traditional ceviche consists of raw seafood marinated in acidic juices [lime, lemon, orange, etc.], which cooks the seafood. I, however, prefer to cook the shrimp prior and then toss it with diced fresh vegetables, fruit [if it is in season] and a combination of the juices.
yields: 4 servings prep time: 10 minutes
this dish is perfect for warm weather meals - it is light, healthy and refreshing.
you can either serve it on its own or over the top of tostadas!
1 lb. cooked shrimp, peeled & deveined
¼ cup red onion, diced
¼ cup scallions, diced
1 cup cucumber, diced
1 red bell pepper, diced
1 nectarine diced
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed lime juice
1 tsp. garlic, minced
¼ cup freshly chopped cilantro
1 avocado, diced
optional: ¼ cup tomato juice
In a large mixing bowl combine all of the ingredients, aside from the avocado, and toss to combine.
Add the diced avocado add the end and toss gently.
Season with salt and pepper, to taste.
Serve cold either on its own or over the top of a tostada.
Refrigerate the leftovers in an airtight container for up to 24 hours.