Gluten Free Shrimp Ceviche

Ingredients

• Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it.Lime JuiceLemon JuiceOrange JuiceRoma TomatoesRed OnionCilantroJalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire.Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. Avocado

Instructions

1. 1

   --- First, we need to cook the shrimp, since this is a cooked shrimp ceviche.Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking.Drain the shrimp from the ice water and dry it off with a paper towel.Chop the shrimp into small bite-size pieces. Place into a glass bowl large enough to hold all of the ingredients.Add the juices to the mix and stir to combine.Chop up all remaining items and add to the bowl if you are serving immediately.If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving.Serve immediately or put in the fridge for about an hour.Serve it with tortilla chips, Cucumber Slices, Tostada, and Mini peppers that have been cut in half with seeds removed to scoop it with, or whatever your favorite scoopers are.I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier!Enjoy! ---