Shrimp Ceviche w/Sugar Snap Peas
This recipe is an easy quick salad or appetizer. Using pre-cooked shrimp and crunchy sugar snap peas, it is a must at your next gathering!
- 1 lb salad shrimp
- 1 cup lime juice
- 1 cup of orange juice
- 1 salad cucumber (diced)
- 8 oz, snap peas (sliced)
- 1 jalapeno (minced)
- 1 avocado (sliced)
- 1 cup tomatoes (diced)
- 1 cup cilantro (chopped)
- 1/2 cup onion (diced)
- 1 clove garlic (minced)
- 1/4 cup olive oil
- salt and pepper to taste
- tostadas or pan-fried flour or corn tortillas
Chop pre-cooked salad shrimp fine and serve as ceviche salsa with tortilla chips.
Place shrimp, lime juice and orange juice in a large resealable zip bag and marinate in the refrigerator for 2 hours.
In a large bowl, combine remaining ingredients except for sliced avocado, chopped cilantro, and tostadas. Stir to combine.
Add shrimp and half of the marinating liquid and toss with cilantro. Serve on tostadas with sliced avocado.