Thursday, June 26, 2008

Shrimp & Avocado Seviche

1 lb medium shrimp, shelled & deveined
1-1/4 cups orange juice
1/2 cup lime juice
2 red bell peppers, diced
1 avocado, diced
1/2 medium red onion, chopped
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh basil or mint
1 tsp salt
1/4 tsp red pepper flakes or to taste

Fill a medium saucepan with 1" of water. Bring to a boil. Add shrimp and cook, covered, 2 minutes or until shrimp is pink and just cooked through. Drain and put shrimp in medium bowl. Pour orange and lime juice over shrimp. Cover and refrigerate at least 2 hrs, or up to 8 hrs.

Toss rest of ingredients together in large bowl. Add shrimp & juice and toss gently to combine. Refrigerate until ready to serve.

4 servings

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