Cool Summer Ceviche for Two

On hot summer days I love serving cold shrimp ceviche as an appetizer or a light meal.    A few restaurants make a really great ceviche here in OKC, but I enjoy making it fresh and adding lots of shrimp.  I change the recipe a tad here and there depending on what I crave or have on hand.    Last evening I added fresh pineapple for a sweet compliment to the

tomatoes and lime.  You can also add mango instead, my market was out so I substituted the pineapple.

 I thawed some frozen precooked shrimp and chopped up my favorite fresh veggies for a homemade salsa.   The colors are as pretty as the taste.

I layered half of an avocado in the bottom of the glass and then a generous portion of the ceviche~a cool and refreshing dinner after working in the hot summer sun.  

I love serving ceviche in a pretty glass and then placed on plates...  

onto a woven tray and out to the patio for

an easy dinner.     

Recipe:

Summer Shrimp Ceviche

1 lb of cooked and  cleaned shrimp

4 small tomotoes diced or a small container of cherry tomotes quartered

1/2-1 c fresh pineapple diced (optional)

garlic salt to taste

ground pepper to taste

1/2 orange sweet pepper diced

1 bunch of cilantro finely chopped

1 small vidalia onion finely chopped

1 bunch green onions chopped

1/4 c olive oil

1/4 c. red wine vinegar

1/4 c. lime juice

1 small seeded jalepeno if desired for heat

Combine, chill and let marinate 

for a least 30 minutes.

Serve over a bed of lettuce as a first course salad  or

in a large margarita glass over diced avocado as an appetizer  or even a light summer meal.  Serve with tortilla chips.

I'm linking with Foodie Friday this week.

Enjoy!