Shrimp and Avocado Salsa

Name: Shrimp and Avocado Salsa
Prep time: 30 min
Total time: 30 min
Yield: 8 cups.
Cuisine: Mexican Appetizers, Mexican Recipes
Ingredients: 1 pound peeled and deveined cooked medium shrimp, chopped; 5 medium tomatoes, seeded and chopped; 2 medium ripe avocados, peeled and chopped; 1 medium cucumber, peeled and chopped; 1 cup minced fresh cilantro; 1/3 cup chopped sweet onion; 1/3 cup orange juice; 1/4 cup key lime juice; 2 tablespoons lime juice; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon garlic salt; 1 teaspoon coarsely ground pepper; Tostones or tortilla chips

For a salsa with lots of texture, color and mouthwatering taste, look no further! A medley of chopped shrimp, avocado, tomato, cucumber, onion and cilantro are tossed in lime juice and perked up with a blend of mild spices.

Ingredients

1 pound peeled and deveined cooked medium shrimp, chopped
5 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 medium cucumber, peeled and chopped
1 cup minced fresh cilantro
1/3 cup chopped sweet onion
1/3 cup orange juice
1/4 cup key lime juice
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon coarsely ground pepper
Tostones or tortilla chips

Directions

In a large bowl, combine the first 13 ingredients. Serve immediately with tostones.

Nutrition Facts

1/4 cup (calculated without tostones): 42 calories, 2g fat (0 saturated fat), 22mg cholesterol, 154mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.

Originally published as Shrimp Ceviche in Holiday & Celebrations Cookbook 2011