Ingredients
-
2
-
1
-
1
-
-
-
3
-
1
-
1
-
1
-
1
-
4
-
3
-
1
-
-
Directions
Shrimp Ceviche With Avocado, My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side Very delicious and refreshing! Note: amounts are approximate– feel free to adjust measurements to suit your own tastes Cook time is chill time , A small onion as well as a bunch of green spring onions? Just wanted to make sure it was correct before getting all the ingredients to make this Seems like A LOT (?), but I guess it’s for a large crowd
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Steps
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1
Done
|
In a Medium Bowl, Mix Together the Chunks of Shrimp (and Crab If Using) and the Juice of One Lemon; Season to Taste With Salt and Black Pepper. Set Aside and Chill (in the Refrigerator or on Ice) For 30 Minutes to 1 Hour. |
|
2
Done
|
Meanwhile, Prepare the Ceviche by Combining All the Ingredients (add the Avocados Last, Just Before Serving) in a Large Bowl With Ice Water, Stirring Well to Combine. Drain Well; Fold in the Shrimp, and Season to Taste With Garlic Powder and Lemon Pepper. |
|
3
Done
|
Keep Well Chilled (preferably on Ice) Until Serving Time. |
|
4
Done
|
Serve With Tortilla Chips and Optional Chili Sauce. |
|
5
Done
|
Ceviche Must Be Served Well-Chilled, and Is Best Served on the Same Day It Is Made. |
