Tangy shrimp ceviche
This makes a tasty entree
Serves 4
½ pound raw shrimp
1 large tomato, diced
2 cloves garlic, minced
¼ red onion, sliced finely
1 avocado, diced
½ cup finely chopped fresh parsley
Juice of 2 lemons
Juice of 2 limes
Juice of 1 orange
Salt and pepper, to taste
Prepare the shrimp and chop it into bite sized pieces.
Place the shrimp and all other ingredients except the juice into a bowl. Pour the juice over the contents of the bowl and make sure all of the shrimp is covered by juice. Cover the bowl and place in the fridge for 6 hours or overnight.
Serve.
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