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Tuttorosso Shrimp Ceviche

Tuttorosso Shrimp Ceviche

Using fresh inredients and pantry staples, this dish comes together without ever having to heat up the kitchen.
Prep Time 15 minutes
Marinating Time 2 hours
Course Main Course
Servings 8

Equipment

  • 1 Cutting Board
  • 1 sharp knife
  • ziplock bag or large glass or ceramic bowl

Ingredients
  

  • 2-3 lbs cooked shrimp, medium to large, cut into bite sized pieces
  • 2 cups freshly squeezed lime juice
  • 1 cup orange juice
  • 14.5 oz Tuttorosso Petite Diced Tomatoes, drained
  • 1 red onion, chopped small
  • 1 jalapeno, seeds removed, finely chopped for more heat leave seeds and membrane
  • chopped fresh cilantro, about a bunch
  • salt and pepper to taste
  • 1 avocados, diced large
  • 2 cucumbers, diced
  • Tortillas, tortilla chips, or tostada shells for serving

Instructions
 

  • Add all of the ingredients except for the avocdo and cucumber to a large ziplock bag or large glass or ceramic bowl.
  • Stir to combine and make sure the citrus juices cover the shrimp.
  • Allow to refrigerate for 2 hours. At the 1 1 hour mark stir to make sure everything is marinated.
  • Just before serving stir in the avocado and cucumbers.
  • Serve with warm tortillas, tortilla chips, or tostada shells.
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