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


  • 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


  • 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.