Scrumptious Shrimp Ceviche

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.

Ingredients:

• 3 tomatoes

• 2 avocados

• 2 cucumbers

• 2 lbs large deveined cooked shrimp, tails off

• 5 limes

• 3 lemons

• 1 orange

• Bunch of cilantro

• Rice wine vinegar

• Himalayan or sea salt

• 1 TBSP Coconut sugar

• Sour cream (optional)

Directions:

• 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.

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