Bay Shrimp Ceviche

By á-179542

Delicious bay shrimp is marinated in vinegar and olive oil, mixed with green onion and avocado, served in an avocado half on lettuce leaves. A perfect summer lunch.

Ingredients

• Optional:
• 1/4 cup of white wine vinegar
• 1/4 cup olive oil
• 1 green onion, thinly sliced
• Pinch of salt
• 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped
• 3 ripe avocados
• 1 head butter lettuce, or red leaf lettuce
• 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios
• 1 tablespoon chopped cilantro
• Fresh lemon for garnish

Preparation

Step 1

Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.

Arrange leaves of lettuce on individual plates. Cut two of the avocados in half and remove pits. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.

Peel and chop the remaining avocado and mix it with the shrimp.

Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using.
Serve with lemon slices for garnish.