Rory's Sriracha Shrimp Ceviche
By: Meaghan Collier
Updated: March 19, 2013
Ingredients:
1 pound shrimp, cleaned and cut in two
1/2 cup chopped red onion
1/2 cup green bell pepper, small dice
1/2 cup sweet corn
1 cup diced avocado
1 small tomato, seeded small dice
2 limes
1 lemon
1 tablespoon white wine vinegar
1 tablespoon cilantro
2 Tablespoons Sriracha (or more depending how spicy you like it)
Sea salt and fresh black pepper
Directions:
1. Place cleaned shrimp in a bowl
2. Squeeze juice out of both limes and lemon over shrimp save outside of lemon for zest
3. Add all ingredients except avocado
4. Let sit for at least 4 hours over night is the best
5. Season to taste and add more Sriracha if you like the heat
6. Gently fold in avocado
7. Serve with crisped tortillas
1 pound shrimp, cleaned and cut in two
1/2 cup chopped red onion
1/2 cup green bell pepper, small dice
1/2 cup sweet corn
1 cup diced avocado
1 small tomato, seeded small dice
2 limes
1 lemon
1 tablespoon white wine vinegar
1 tablespoon cilantro
2 Tablespoons Sriracha (or more depending how spicy you like it)
Sea salt and fresh black pepper
Directions:
1. Place cleaned shrimp in a bowl
2. Squeeze juice out of both limes and lemon over shrimp save outside of lemon for zest
3. Add all ingredients except avocado
4. Let sit for at least 4 hours over night is the best
5. Season to taste and add more Sriracha if you like the heat
6. Gently fold in avocado
7. Serve with crisped tortillas
