Shrimp Avocado Ceviche****

By Gigirox

Ingredients

• 2 lbs. large shrimp-peeled, deveined and chopped
• 3/4 cup lime juice
• 5 roma tomatoes, diced
• 1 white onion
• 1/2 cup chopped cilantro
• 1 tablespoon worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon tabasco sauce
• salt & pepper to taste
• 1 avocado-diced
• saltine crackers

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. Place the shrimp and lime juice into a large bowl and stir to coat. Let stand for about 5 mins, 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.

2. Remove from the refrigerator , and mix in the worcestershire, ketchup, hot sauce, salt, pepper and avocado
*note-cooking the shrimp in boiling water for 1 minute and then plunging it in ice water gives the shrimp a more appealing texture, for those that may be leary of raw. Continue the recipe as written, starting with the lime juice.