Shrimp Ceviche With Avocado - cooking recipe

Ingredients

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

Preparation

In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
Keep well chilled (preferably on ice) until serving time.
Serve with tortilla chips and optional chili sauce.
Ceviche must be served well-chilled, and is best served on the same day it is made.