Ingredients: |
Ingredients: 2 lb. fresh, large shrimp
1 c. fresh lime juice
5 diced plum (Roma) tomatoes
1 diced white onion
½ c. chopped fresh cilantro
1 ½ tbsp. Worcestershire sauce
1 tbsp. ketchup
1 or 1 ½ tsp. hot sauce (to taste)
1 ripened, large avocado
½ tsp. salt
½ tsp. pepper
Tortilla chips or you favorite thin crackers
Green leaf lettuce
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Directions: |
Directions:Boil a pot of lightly salted water. Add ¼ cup of the lime juice. Boil the shrimp for 1 to 2 minutes, until shrimp is just cooked. Drain shrimp and rinse with very cold water. De-vein, peel, remove tails, and chop into desired size pieces, then place shrimp in a glass/ceramic bowl (do not use stainless steel, aluminum, or plastic bowl).
Add the remaining ¾ cup of lime juice to the shrimp and toss thoroughly; the shrimp should be covered by the juice. Place the bowl in the refrigerator for about 10-15 minutes; this allows the shrimp to “cook” in the lime juice. The shrimp should be opaque when removed from the refrigerator. Cut up the tomatoes, onion, and cilantro while waiting. Remove bowl from the refrigerator and mix in the tomatoes, onion, and cilantro. Cover with plastic wrap and refrigerate for 30-45 minutes. Remove the bowl from the refrigerator and mix in the Worcestershire sauce, ketchup, hot sauce, salt, and pepper. Peel and remove pit from avocado. Cut avocado in various slices or chunks.
Serve shrimp ceviche on top of 1 or 2 lettuce leaves and garnish with the tortilla chips/thin crackers and the avocado slices/chunks. Serve with extra Worcestershire Sauce, hot sauce, salt, and pepper. Optionally, add a lime wedge to each plate. |
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