Makes 5 servings
2 lbs small cooked shrimp
1/2 – 3/4 cup fresh lime juice (4-6 limes)
1/2 cup fresh lemon juice (2-3 lemons)
1 cup red onion, chopped
1 jalapeno pepper, chopped
2 – 3 roma tomatoes, diced
1 cup cilantro, chopped
1 cucumber, diced into 1/2 inch pieces
1 whole avocado, diced
1 tablespoon olive oil
1 teaspoon white vinegar
1 1/2 teaspoon Mexican oregano
salt & pepper to taste
Cut each shrimp in half or at least one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour.
Mix in the chopped onion and jalapeno peppers and refrigerate an additional hour.
If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss.
Add salt and pepper to taste and then serve.
*Add the avocado as you serve the ceviche. There is usually left over ceviche and avocado’s do not keep well and will start to brown in the refrigerator.