Avocado & Shrimp Ceviche

Ingredients:

• 1 lb cooked shrimp (peeled and deveined, chopped into bite-sized pieces)

• 2 ripe avocados (diced)

• 1 medium red onion (finely chopped)

• 1 cucumber (peeled and diced)

• 1-2 jalapeños (seeded and finely chopped, adjust for heat)

• 2 medium tomatoes (diced)

• 1/4 cup fresh cilantro (chopped)

• Juice of 3 limes

• Juice of 1 orange

• Salt and pepper (to taste)

• Tortilla chips or plantain chips (for serving)

Instructions:

1. Prepare the Shrimp: If your shrimp is not pre-cooked, you can quickly cook it in a pot of boiling water for about 2-3 minutes or until pink and opaque. Drain and cool. Once cooled, chop the shrimp into bite-sized pieces.

2. Make the Ceviche Base: In a large mixing bowl, combine the cooked shrimp, diced avocado, red onion, cucumber, jalapeños, tomatoes, and cilantro.

3. Season: Pour the lime and orange juices over the mixture. Add salt and pepper to taste, mixing everything gently to combine.

4. Chill: Cover the bowl and let it chill in the fridge for at least 30 minutes, allowing the flavors to meld together.

5. Serve: Spoon the ceviche into small bowls or serve directly from the mixing bowl with tortilla chips or plantain chips on the side for dipping.