Shrimp Seviche

Toss together:

• 1 lb of shrimp (41-50 count), poached

• ½ cup fresh lime juice (2-3 limes)

Rinse and add:

• ½ cup white onion diced

Add:

• 1 small ripe avocado cubed

• ½ cup ketchup

• ½ cup cucumber, peeled, seeded, diced

• ½ cup jicama, peeled, diced

• 1/3 cup chopped fresh cilantro

• 2 tbsp olive oil

• 1-2 tbsp Tabasco or Mexican hot sauce

• ½ tsp kosher salt

Serve on tostadas

Garnish with:

• tangy romaine

• lime wedges

• fresh cilantro sprigs

Toss shrimp and lime juice together in a glass bowl cover and chill for one hour.

Rinse onion under cold water into a strainer. Add to marinated shrimp and lime juice.

Add avocado, ketchup, cucumber, jicama, cilantro, olive oil, and hot sauce. Toss and season with salt. Refrigerate if not serving immediately.

Tangy Romaine

Combine:

• ¼ cup apple cider vinegar

• 2 tbsp extra virgin olive oil

Add and Toss:

• 6 cups romaine, thinly sliced

Season with ½ tsp kosher salt

Combine vinegar and oil in large bowl.
Add the romaine, tossing to coat.
Season with salt.