Shrimp CevicheNetti Lopez, Central Market
(Central Market, Mexican, shrimp, cucumber, avocado )
Yield: 4 - 6 servings
1 lb medium-small shrimp, peeled and deveined
2 Tbsp Salt
¾ C lime juice (4-6 limes)
¾ C lemon Juice (2-3 lemons)
1 C red onion, finely chopped
1 Serrano chile, ribs & seeds removed, minced
1 C chopped cilantro
1 cucumber, peeled & diced into ½-inch chunks
1 Avocado, peeled & diced
- Cut shrimp into bite-sized pieces. Place in non-reactive bowl. Mix in the lime and lemon juice. Cover and refrigerate for 30 min. or more.
- Mix in the chopped red onion and Serrano chili. Refrigerate an additional half hour.
- Just before serving, add the cilantro, cucumber, and avocado.
- Serve on a bed of lettuce with a dollop of guacamole, cottage cheese, or tangy creamy dressing for a zesty salad course.