Rainbow Chef's Shrimp Ceviche

hello readers, tonight i made some shrimp ceviche for dinner for me and my father it was delish i used cooked shrimp instead of raw shrimp and this recipe was at a cooking demo just past friday at buringame recreation center in burlingame and chef chelsea of rainbow chefs demoed this and then decided to re-create it at home, its made with tomato salsa and i added diced avocados to give it some richness so please make this at home, like i did and its mmm good!!!


Shrimp Ceviche
Recipe courtesy Rainbow chefs Check them out at www.rainbowchefs.com for classes and info

5 tomatoes diced
1/2 onion diced
1 handful chopped cilantro
3 limes juiced
2 cloves minced garlic
1 cup cooked baby shrimp
2 medium cucumbers diced
1-2 avocados, pitted and diced
salt to taste
tortilla chips for serving

method
mix together tomatoes,onions, cilantro, diced avocadoes along with juice of 1 lime in a first bowl
in a second bowl combine shrimp, juice of 1 1/2 limes and garlic and let it sit in the fridge for 10 minutes to flavors to meld
after 10 minutes add the shrimp to the tomato onion mixture and mix well combined taste and adjust seasoning serve with tortilla chips and enjoy!

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