What Micky Eats

The ceviche is spicy, but there is no fishy taste, and the avocado provides a creamy texture amongst the crunchy vegetables. Look for ripe Mexican avocados - they are almost black in color. You can also eat this ceviche with tortilla chips as a refreshing Mexican snack. 


1 Tbsp olive oil½ cup lemon and/or lime juice2 cloves garlic, pressed1 jalapeno pepper, peeled, seeded, and diced½ tsp ground black pepper½ medium red onion, diced1 Mexican avocado, peeled and cubed1 medium tomato, chopped½ medium cucumber, diced1 lb cooked shrimp, detailed, chilled, and diced small corn or flour tortillas1 Tbsp cilantro, fresh or dried


  1. Combine the lemon juice, olive oil, garlic, cilantro, jalapeno, and black pepper in a small mixing cup.
  2. Put the avocado, onion, tomato, cucumber, and shrimp in a glass bowl.
  3. Pour the lemon juice mixture over the vegetables and shrimp. Toss.
  4. Cover tightly and refrigerate for at least 2 hours, allowing to marinate.
  5. Scoop mixture evenly into slightly warmed, small corn or flour tortillas. Enjoy!

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Tags: Lunch, Dinner, Healthy, Low Fat, Shrimp, Seafood, Avocado

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