Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 1-2 hours
Difficulty: 1

I was reading about Ceviche and found that in Ecuador it is common to add ketchup or a tomato sauce to Ceviche. I loved the idea because I love shrimp cocktail. After Zo adn I made this we noticed it had a little spice to it. I decided that it would go great in a stuffed avocados. I figured it worked so well with the salsa why not give it a shot like this. I have to admit this was some of the better Ceviche I have ever had!

Ingredients:
1 lb large shrimp (peeled)
1/2 cup fresh lime juice (about 4 limes)
1 tbsp white grapefruit juice
1 tbsp Italian volcanic lemon juice
1/2 cup sweet white onion (chopped)
1/3 cup fresh cilantro
1 chili pepper (diced)
1 jalapeno (seeded, diced)
1 cup Persian Cucumber (diced)
1 avocado (diced)
1/2 tsp essence
Kosher salt (to taste)
1 1/2 tbsp olive oil
1 tbsp Sweet European Butter
(enough avocados cut in half for each person being served)

In a medium mixing bowl add shrimp, lemon juice and essence. Fold by hand until all shrimp are well coated.

Heat 1 tbsp butter in a large skillet over medium high heat until the butter is melted. Pour in shrimp and cook for 5-7 minutes or until shrimp are just starting to be done (we are trying to cook them about 98 percent of the way.

Pour shrimp back into mixing bowl, mix in the remaining ingredients and cover. Place in refrigerator and let sit for 1-2 hours or until shrimp appear to be completely cooked (or until ready to serve.)

To serve cut avocados in half, remove center and spoon in Ceviche till full.