Shrimp Ceviche

I love ceviche, but I'm still nervous about cooking with raw meat and seafood, so I picked Shrimp and poached them a bit to make sure they were cooked. This is great for parties, picnics or just hanging out in the backyard on a nice summer day!

Ingredients:

1 lb Shrimp, peeled, deveined,

1/2 cup Lime juice fresh

2 tbsp Lemon juice fresh

1/4 cup Orange juice fresh

2 tbsp Olive Oil

1/2 cup Red Onion finely diced

2 Jalapeno seeded, finely diced

1 cup Tomatoes finely diced

1 cup seedless Cucumber finely diced

1 cup Avocado finely diced

1/2 cup Cilantro finely chopped

1/2 tsp Salt to taste

Instructions:

1. Bring a large pot of water to a boil. Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through. Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.

2. Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 20 minutes.

3. While the shrimp are marinating, finely dice the tomatoes, cucumber, onion, and jalapeno. Mix vegetables in with the shrimp and refrigerate for at least another 20 minutes.

4. Just before serving, stir in avocado and cilantro. Serve with tortilla chips or over tostadas and enjoy!