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Ceviche With Shrimp and Avocado
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    Ceviche With Shrimp and Avocado

  • 1 1/2 Pounds peeled raw shrimp
  • Juice of 5 Limes
  • 2 Tablespoons seeded, minced jalepeno
  • 1/4 cup minced red onion
  • 1 Cucumber, peeledseeded and diced
  • 2 Avocados, peeled and diced
  • 1 bunch Cilantro, chopped
  • Fried Tortilla chips (optional)
  • Rinse shrimp under cold running water and pat dry. Place in a mixing bowl with lime juice, 1 tablespoon jalapeno, 2 tablespoons red onion and sprinkling of salt. Toss well to coat. Spoon into plastic bag, press out air and seal tightly. Refrigerate, turning from time to time to distribute lime juice , until shrimp are opaque, about 1 hour.
    When ready to serve, toss shrimp with remaining 1 tablespoon jalepeno and remaining 2 tablespoons red onion, cucumber, avocados and cilantro. Taste and adjust salt. Serve with Tortillas.

    From: Los Angeles Times. Food Section
    Posted By: Pepper Fool
    Post Date: 7/11/98

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