A dish best served cold, ceviche (pronounced "seh-VEE-chay") refers both to the food itself as well as the method for preparing it.
- 1 lb cooked shrimp, peeled and chopped
- ¼ c red onion, diced
- 1-2 Roma tomatoes, seeded and diced
- 1 avocado, diced
- 1 4 oz can of diced green chilies
- 2 Tbsp cilantro, chopped
- 2 limes, juiced
- 2 lemons, juiced
- 1 orange, juiced
- Salt and pepper to taste
- Once all of the veggies, shrimp, and cilantro are chopped mix with the citrus juices. Cover with plastic wrap so the avocado doesn’t brown and set in the fridge for 20 minutes. Taste and season with salt and pepper if needed. Enjoy with tortilla chips or a spoon.