Recipe for shrimp ceviche
Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 0 minutes
Serves: 4 as an appetizer
1 lb. small cooked and peeled shrimp (If the shrimp are not very small, cut them into the size of a
½ cup red onion (the onion should be cut into quarters and very thinly sliced)
¼ cup minced celery
½ cup thinly sliced red pepper (about 1 inch long pieces)
¾ cup freshly squeezed lime juice
¼ cup freshly squeeze orange juice
1-2 Serrano chilies, minced
¾ teaspoon salt
¼ cup minced cilantro
2 large avocados
Salted popcorn (about 2 cups popped)
1. In a bowl, combine shrimp with red onion, celery, red pepper, lime juice, orange juice, Serrano chilies, salt, and cilantro. Let marinate in the refrigerator for 1 hour.
2. Cut the avocados in half. Remove the pit.
3. To serve, place an avocado half on a plate and fill with shrimp ceviche. (Some of the ceviche will cascade onto the plate.) Garnish with popcorn. (Additional popcorn can be served on the side.)
You can find new recipes every weekend morning at 6:00 a.m. on ABC Action News and on the Live Well Network .
Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.