Shrimp Ceviche With Avocado

Ingredients

• 2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
• 8 limes, juice of
• 8 lemons, juice of
• 2 oranges, juice of, preferably sour oranges

• 2 (14 1/2 ounce) cans petite cut canned tomatoes (leave in juice)
• 1 red onion, cut into 1/2-inch dice
• 1/2 bunch fresh cilantro, stemmed and roughly chopped
• 1 serrano chili, roughly chopped
• 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
• 2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
• 1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
• 1 medium red bell pepper, cut into 1/2 inch dice (red)

Directions

1. 1

   Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.

2. 2

   Chop all the vegetables into small cubes.

3. 3

   Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.

4. 4

   When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.

5. 5

   You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.