One of my favorite Mexican dishes is shrimp cevichè! I feel like I could eat it every day for every meal. It’s tangy juices are so refreshing and I never feel heavy after I’m done eating it. Since cevichè is usually served in small portions or as an appetizer, I decided to make my own in a larger version and as a salad. The recipe is simple, easy and delicious!
- 4 heirloom tomatoes
- cilantro (to taste)
- 1/2 medium sized red onion
- 2 small avocados or 1 medium sized avocado
- 2 limes
- 1/2 lemon
- 1 tablespoon garlic powder
- 2 teaspoons Pink Himilayan Sea Salt (or to taste)
- 1 tablespoon olive oil
- 1 teaspoon of pepper
- pinch of cayenne pepper (optional for spice)
- 1/2 pound of raw shrimp
Directions: Boil the raw shrimp for 5 minutes or until done. The color should be bright/pink orange. Peel the shell off and set aside. Chop the tomatoes in bite size portions. Chop onions and cilantro finely or throw into a food processor. Cut the avocados into cubes. Toss the tomatoes, cilantro, avocado and red onions together. Cut shrimp into half pieces and add into mix. Squeeze fresh lemon and lime over the mixture. Add spices, seasoning and olive oil and toss together! If you can wait, put the salad in the fridge for at least 20 minutes. This will give the seasoning and juices time to marinate the vegetables and shrimp. Enjoy!