Shrimp Ceviche

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serves 4-6

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1 lb peeled and deveined shrimp, chopped into 1/2” chunks

1/2 cup chopped red onion

1/2 cup chopped cucumber (can be peeled or not)

1/3 cup chopped jalapeno (with seeds)

2 roma tomatoes, seeded and diced (about 1/2 cup)

1/3 cup chopped cilantro

1/3 cup freshly squeezed lime juice

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

1 teaspoon salt

zest of one lime

Combine shrimp and citrus juices and let sit for 15 minutes to allow shrimp to start “cooking”.

Add rest of ingredients and let marinate in fridge for 15-30 minutes. Do not do this too long or

the shrimp will over “cook” and get tough.