A post-KBBQ craving for something light, fresh, and refreshing turned out to be this delicious Shrimp Ceviche. And it’s OH so easy! Chop, slice, juice, mix. Forget about it for an hour or more. And voila! Time to eat! The best part? This recipe is super versatile and impossible to mess up. Every ingredient can be adjusted to your own taste palette: don’t be scared to add more, less, omit completely, or throw in something else! My advice? Whatever is in season or on sale! As a first attempt at ceviche, I’m inspired and motivated to keep playing around with all sorts of combinations.

INGREDIENTS:

• ¾ pound cooked shrimp; peeled & deveined 
• 1 ripe mango, skin removed and diced
• ½ cup fresh tomatoes, diced
• ½ red onion, thinly sliced (if you prefer a more mild onion taste, rinse in cold water)
• 3-5 limes, juiced 
• ¼ cup orange juice
• 1 jalapeno, finely diced
• ½ cup chopped cilantro (or more to taste)
• 2 small avocados – ripe, but still firm 
• 2 tablespoons olive or avocado oil
• Salt to taste (bonus points if you have Citrus Finishing Salt, or other fancy salt!)

DIRECTIONS:

1. Cut the shrimp into bite-sized pieces. Or, leave them whole! Whatever you prefer.
2. In a large bowl, mix all ingredients except the avocado and oil. Cover and refrigerate for at least 1 hour. The longer, the better, as this allows the shrimp to soak up the flavor and all ingredients to marinate. 
3. Once ready to serve, dice the avocado, drizzle with oil, and season with salt. You can add more lime juice here if you would like! 
4. Stir in the avocado mix, or serve on the side with tortilla chips, tostadas, plantain chips, salad… whatever you fancy!