Smoky Shrimp & Avocado Ceviche
INGREDIENTS
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 cup diced peeled avocado
- 1/3 cup finely chopped red bell pepper
- 1/3 cup finely chopped peeled jicama
- 1/3 cup fresh lime juice
- 1/4 cup finely chopped onion
- 1/4 cup fresh lime juice
- 1/8 cup fresh lemon juice
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon chopped chipotle chile in adobo sauce
- 1/2 teaspoon salt
- 4 ounces baked tortilla chips
DIRECTIONS
- Cook shrimp in boiling water 2 minutes- make sure they are not overcooked. Drain and plunge shrimp in ice water. Let stand 3 minutes; drain.
- Chop shrimp in fine pieces. Combine shrimp and remaining ingredients except chips in a large bowl, stirring well. Cover and chill up to 4 hours. Serve with chips