Bonnie's Summery Shrimp Ceviche


2 pounds Shrimp (41/50) Peeled and Deveined
1/2 cup Lime Juice
1/2 cup Lemon Juice
1 Cucumber (seeded and diced)
1 Ripe Avocado (diced)
3 Plum Tomatoes (diced)
1/2 Small Red Onion (finely diced)
2 JalapeƱos (seeded and minced)
1/2 cup loosely packed Cilantro (chopped)
1 1/2 tsp. Celery Salt
2 tbsp. Extra Virgin Olive Oil
1/2 cup Reduced Sugar Ketchup
1 tbsp. Worcestershire Sauce
1/2 tsp. Cholula Hot Sauce (I prefer the Chili Lime one for this recipe) *optional

Bring to a boil 4 quarts of water.
Prepare an ice bath.
Meanwhile cut up your shrimp in bite size pieces (about 3 or 4).  Once water is boiling, turn the heat off and add shrimp to water for 30 seconds stirring continuously.  Remove from heat and add shrimp to ice bath using a wire skimmer. (This will keep the shrimp from cooking completely.) I have done this step because the shrimp I purchased were previously frozen, by all means if you are able to get FRESH shrimp, exclude this step.
**(If using FRESH shrimp, you will need to use more of the citrus juices. To "cook" the shrimp use 1/2 cup each of lemon and lime juice in a glass or stainless steel bowl and place in the refrigerator covered for at least 6 hours or overnight, stirring occassionally.  When the shrimp are no longer translucent and are firm to the touch, drain all the citrus juice and add a 1/4 cup each of the fresh citrus juices and continue the recipe as follows.)
In a glass dish big enough to accommodate all the ingredients, add the shrimp, lemon and lime juices, celery salt and jalapenos, stir.  Then add the rest of the ingredients and gently stir.  Cover with plastic wrap and place in the refrigerator for AT LEAST 1 hour, so that all the flavors can marry.  After an hour try it and see if it is spicy enough for you, if not you can then add the 1/2 tsp. of hot sauce or to taste.  I prefer the Cholula brand over Tabasco, because it has a nice sweetness to it and it is not overly hot.

Serve in Martini glasses for an elegant look.

Enjoy with low carb tortilla chips or baked low carb tortillas!

*This ceviche will keep for 2 days at most, after that the shrimp will "overcook" and become rubbery.


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