Shrimp Ceviche 

Prep time: 15 min

Yeilds : 4-6 servings

1 pound medium/small shrimp, peeled and deveined
2 Tbsp salt
5 limes, 4 juiced and 1 for garnish 

1 red onion, finely chopped
2 peaches, diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

1 Jalapeno pepper, seeded and finely chopped 

Salt and pepper to taste 

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. Be careful not to over-cooking the shrimp as it will turn it rubbery. Remove shrimp and place into a bowl of ice water to stop the cooking.

2. Drain the shrimp. Depending on size you may need to cut them into  inch-long pieces. 

3. Once the shrimp is cool, mix it in with the remaining ingredients in a bowl and chill for at least 1 hour. 

4. Serve with baked tortilla chips. 


Note: You can subsitute the raw shrimp and use cooked shrimp cocktail - skip step 1-3.