Serves: 4
Total Calories: 117
Bring a medium pan of water to a boil. Cut the shrimp crosswise into thirds. Drop the shrimp into the boiling water until they just turn pink, about 45 seconds. Drain immediately and cool under running water. Put the shrimp in a glass or stainless steel bowl. Add the tomato, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir. Cover and refrigerate 3 to 4 hours. Shortly before serving, gently stir in the avocado and olive oil. Serve in small bowls, or cocktail glasses.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp Ceviche recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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