"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp and Avocado Ceviche! Recipe

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This recipe for Shrimp and Avocado Ceviche!, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Abby Gentry
Added: Friday, May 15, 2009


2 lbs large shrimp- peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma tomatos, diced
1 white onion, chopped
1/2 cup fresh cilantro
1 tbsp worcestershire sauce
1 tbsp ketchup
1 tsp hot pepper sauce
salt and pepper to taste
1 avocado- peeled, pitted and diced
2 (4oz) packets saltine crackers or corn chips
2 cups frozen corn (OPTIONAL)

place shrimp and lime juice in a large bowl and stir to coat. Let stand for about 5 minutes or until shrimp are opaque. The lime juice will cook the shrimp. Mix in the tomatoes, onion, and cilantro until coated with lime juice. Cover and refrigerate for 1 hour.

Remove form the refrigerator and mix in the avocado, worcestershire, ketchup, hot sauce.

The lime juice will keep the avocado form turning brown so mix well!

Serve with the chips

Personal Notes:
Personal Notes:
sometimes I use more lime juice and/or let others add their own hot sauce so as to not make it too spicy for some.




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