The inspiration for this dish came from many yummy lunches in Belize this spring.
1.5 lbs raw shrimp
2 avocadoes
1 pint cherry tomatoes
1 medium red onion
2 very large or 3 medium jalapeños
1 bunch cilantro
5 cloves garlic
2 large lemons, 4 limes, 1/2 cup sour orange juice (Goya)
sea salt to taste
chips and Marie Sharp's
Bring water to boil and briefly cook shrimp 2 minutes until just pink.
Cool in ice water and cut up shrimp into small pieces.
Juice citrus and add to shrimp.
Dice all ingredients and add to ceviche. Mix well.
Serve with chips and Marie Sharps.
Serves 3-6.
