Avocado Shrimp Ceviche-Estillo Sarita

This recipe is from Cafe Luna Antigua. What makes this recipe interesting is that the shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp. We served this meal with fresh warm pita bread. Delicious summer time meal.

Servings: 4

Ingredients:

2 pounds large shrimp - peeled, deveined
and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro ( I love cilantro so used more)
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
2 (4 ounce) packets saltine crackers (I used fresh warm pita bread instead)

Directions:

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for at least 3 hours or longer.

2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. You could leave out the hot sauce and put on the table and let people add their own when serving.

3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish.