Tonight, I wanted to make something light and use up some of the fresh food in my refrigerator. It seemed like there were quite a few ingredients in this ceviche-style salad but I had a feeling it would come out worthy of all the dicing. It actually took very little time at all.

I started by sauteeing my shrimp, since it was uncooked, and at that time started some rice as well. By the time the salad was ready, the rice was only about 10 minutes from being ready. I let the salad nicely marinate together (which also helped soften my avocado a little more) and then served it alongside the rice. The only thing I changed was that I didn’t have any cilantro to add. The rice helped to tame the spice of the salad. It was like restaurant-quality ceviche if you ask me! Here’s my ceviche-style shrimp salad:

Lime Shrimp Avocado Salad©EverydayCookingAdventures 2013

Zesty Lime Shrimp and Avocado Salad

From: www.skinnytaste.com
Serves 2

Ingredients

• 1/2 lb medium cooked shrimp, peeled and deveined, chopped
• 1/2 medium tomato, diced
• 1/2 hass avocado, diced
• 1/2 jalapeno, seeds removed, diced fine
• 1/4 of a red onion, chopped
• 1 lime, juice of
• 1/2 tsp olive oil
• 1/2 tbsp chopped cilantro
• salt and fresh pepper to taste

Directions:
1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

TIP: This whole recipe can be made ahead of time and refrigerated but don’t add the avocado and cilantro until ready to serve!