Shrimp Ceviche
- 2/3 cup lime juice
- 1/3 cup lemon juice
- 1/4 cup orange juice
- 16 oz raw shrimp, cubed
- 1/2 cup English cucumber, diced
- 1/4 cup mango, diced
- 1/4 cup red onion, minced
- 1 jalapeno, minced
- 1 avocado, diced
- Salt to taste
- In a large bowl mix all ingredients together.
- Cover and rest in the fridge for at least 30 minutes or until the shrimp have changed color from grey to pink.
- Toss, taste and add salt as needed. Serve with tortilla chips or crackers.