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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Avocado Shrimp Ceviche Recipe

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This recipe for Avocado Shrimp Ceviche is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds small shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
Crackers or Chips
1 lime cut into small slices
Directions:
Directions:
Place the chopped shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.

Serve in shot glasses, glass tumblers or margarita glasses and top with avocado pieces and a slice of lime on the edge of the glass. Set out extra Worcestershire sauce, ketchup, and hot sauce for people to individualize their dish. Serve with your choice of crackers or chips.

 

 

 

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