Difficulty: Easy 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 Large dice) 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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