Shrimp Ceviche Cocktail

I found this fantastic recipe at Skinny Eats. I had as a salad instead of a Ceviche. Meaning that I made enough that one could eat from a large bowl instead of a martini glass. Shrimp and avocado are just a terrific combination. And the lime added such freshness to it. It would make a great addition to any summer meal.

Shrimp Ceviche Cocktail
Adapted from Skinnytaste.com


Ingredients

• 1/4 cup chopped red onion

• 2 small limes, squeezed

• 1 tsp olive oil

• 1 lb large cooked shrimp, peeled and deveined*

• 1 medium Haas avocado, diced into chunks

• 1 medium tomato, diced(omitted)

• 1 cup diced English cucumber, not peeled

• 1 Serrano pepper, seeds removed and minced(omitted)

• 2 tbsp chopped cilantro, plus more for garnish

• salt and fresh black pepper to taste

• 1 lime cut into wedges for serving

• 2 1/4 cups shredded iceberg lettuce(omitted)

Directions

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, Serrano pepper.Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.