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.)
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