If you are looking for an easy recipe that is delicious and requires absolutely no cooking, this is the recipe for you! I have made this recipe over and over again and have put my own spin on this Latin American dish. Every time I make this recipe, it is gobbled up quick and gets lots of compliments!
All that is required of this recipe is to have a cutting board and a knife (and of course the ingredients). This recipe is perfect for a hot summer day or a trip to the beach because it is chilled, fresh and full of citrus flavor! You can eat it as an appetizer or as a light refreshing meal.
2 lbs large deveined cooked shrimp, tails off
Bunch of cilantro
Rice wine vinegar
Himalayan or sea salt
1 TBSP Coconut sugar
Sour cream (optional)
Cut up the tomatoes, cucumbers and avocado into bite sized pieces and place into a large bowl. Squeeze the juice of 2 limes on top to prevent the avocado from turning brown.
Rip the shrimp into thirds and add to the bowl. Squeeze the rest of the juice from the lemons, limes, and orange on top of all the ingredients.
Add a few splashes of rice wine vinegar, 2 tsp of coconut sugar, and salt to taste.
Refrigerate for 4-6 hours to let the flavors marinate. Spoon into bowls and add fresh cilantro and a dollop of sour cream. (You might want to go back for seconds!) Eat as is or scoop with some organic blue corn tortilla chips for a little crunch.