Shrimp Ceviche and my Lenten Challenge

Happy Fat Tuesday to you. Need a festive dish that isn't so fat but still tastes decadent and is great for a celebration? Try this Shrimp Ceviche. Unlike a *true* ceviche, the shrimp is cooked and mixed with wonderful melange of goodness.

"But SPC," you may be thinking, "isn't ceviche more of a summer dish?" Yes. Which is exactly why it fits the bill for a cold winter celebration or everyday meal. It tastes like summer. So close your eyes and eat some, and dream of the warmer weather to come.

Shrimp Ceviche

2 pounds shrimp (I used precooked shrimp, so I didn't have to pre-cook it)
6 limes, juiced
1 large orange, juiced (use a blood or sour orange, if available)
2 large tomatoes, diced
1/2 red onion, diced
1 small bunch cilantro, minced (about 1/2 - 1 cup)
1 serrano chili, deseeded and minced
2 avocados, diced
1 English cucumber, diced
Tortilla chips

Cook and peel the shrimp if necessary and cut into 1/2 pieces. Mix with the lime and orange juice and refrigerate for at least 4 hours, or up to 8.

Mix the tomato, onion, cilantro, and chili. Combine with the shrimp mixture.

Immediately before serving, dice and add the avocado and cucumber.

Eat with tortilla chips or a spoon. :)

Makes about 6 cups of ceviche.

Side note: I am going to particularly celebrate Fat Tuesday this year, because as you may have read, tomorrow I begin our family's vegetarian challenge. No shrimp ceviche, no bacon, heck, not even a smidge of anything that was once breathing.

So let this vegetarian journey begin...

SPC