Shrimp Ceviche

This recipe comes from our friend, Justyna, a Delta airline pilot who flies jumbo jets from Boston to London. What I like best about this ceviche is that I don't have to use raw shrimp. It is made with  cooked shrimp. Now, if you are a purist about  Peruvian ceviche, then you would want to make it with raw shrimp; but really, this is just as good and so easy to make. If you live in Maine- consider making this with the fresh Maine shrimp available during winter shrimp season. When you need to make an appetizer to take to a party, consider this ceviche- it's a winner! Thanks for the recipe, Justyna!

Shrimp Ceviche

1 lb cooked, medium shrimp
½ cup fresh squeezed lime juice (about 5 limes)
¼ of a medium sized red onion, chopped
1/3 cup fresh chopped cilantro
1 ripe avocado (peeled, pitted, cubed ino 1/2 inch cubes)
1 cup cucumber (peeled, deseeded, diced)
½ cup ketchup
1 tbls hot sauce, such as Siracha
2 tbls olive oil
½ tsp salt
Tortilla chips (preferable the Scoops kind)

1. Thaw shrimp (if frozen). Remove tails from shrimp. Cut into 1/2 inch pieces.

2. Set aside 1 T of lime juice. Marinate shrimp in the remaining lime juice in fridge for MINIMUM of 6 hours ( marinating 12-24 hours is best- you can prepare the evening before, put it in a ziploc and place in fridge overnight).   

3. Drain the shrimp & then place in a bowl along with the onion, cilantro, ketchup, hot sauce, olive oil, cukes, avocado & salt.Add 1 T lime juice that was set aside.

4. Mix is all up & spoon onto tortilla chips or use the tortilla chips in the shape of scoops (I think the brand name is Scoops).

TIP…you can do all the prep chopping the night before…onion/cilantro/cucumber….just not the avocado because it will brown…then when you drain the shrimp the next day the assembly takes less than 5 mins.