By What Micky Eats
The ceviche is spicy, but there is no fishy taste, and the avocado provides a creamy texture amongst the crunchy vegetables. Look for ripe Mexican avocados - they are almost black in color. You can also eat this ceviche with tortilla chips as a refreshing Mexican snack.
1 Tbsp olive oil
½ cup lemon and/or lime juice
2 cloves garlic, pressed
1 jalapeno pepper, peeled, seeded, and diced
½ tsp ground black pepper
½ medium red onion, diced
1 Mexican avocado, peeled and cubed
1 medium tomato, chopped
½ medium cucumber, diced
1 lb cooked shrimp, detailed, chilled, and diced
small corn or flour tortillas
1 Tbsp cilantro, fresh or dried
Combine the lemon juice, olive oil, garlic, cilantro, jalapeno, and black pepper in a small mixing cup.
Put the avocado, onion, tomato, cucumber, and shrimp in a glass bowl.
Pour the lemon juice mixture over the vegetables and shrimp. Toss.
Cover tightly and refrigerate for at least 2 hours, allowing to marinate.
Scoop mixture evenly into slightly warmed, small corn or flour tortillas. Enjoy!
For the full post, visit What Micky Eats.