2lbsshrimp,roughly chopped into 1/4 inch pieces, to save on time I used cooked, peeled, tail off, and deveined shrimp that was frozen and thawed
5limes,juice of freshly squeezed
3lemons,juice of freshly squeezed
1/2orange,juice of freshly squeezed
3ears of corn,cooked and removed from cob
2english cucumbers,seeded and finely diced
3vine ripe tomatoes,finely diced
1small red onion,finely diced
1/2cupcilantro,chopped
1/4cupchives,chopped
2-4jalapeños,seeded and finely diced
2-3avocados,diced
1tablespoonolive oil
Salt & pepper,to taste
Dash of Tabasco,(optional)
Tortilla Chips
Instructions
Clean and prepare shrimp; chop into 1/4 inch pieces. Cover with plastic wrap, set aside in the refrigerator until ready to assemble.
Juice limes, lemons, and orange; remove any seeds, set aside.
Clean and prepare vegetables, onions, jalapeños, and cilantro; finely dice or chop, set aside.
To assemble add all the ingredients in a large porcelain or glass bowl, except the avocado. Add lime, lemon, and orange juices; mix well.
Now you’re ready to add the avocado; dice 2 to 3 whole avocados, gently mix into the ceviche making sure to coat completely with the juices. Finish with a splash of olive oil, salt and pepper to taste; mix well.
Cover with plastic wrap. Let it rest for about 1/2 to 1 hour in the refrigerator, or if you are short on time, serve immediately and enjoy.