Shrimp Ceviche Dip
by: Three Many Cooks
Serves: 12
- 2 pounds cooked shrimp (preferably Gulf wild), cut into small dice
- 1 medium seedless cucumber, cut into small dice
- 2 avocados, cut into small dice
- 8 medium scallions, sliced thin
- ⅔ cup chopped fresh cilantro
- 1 cup ketchup
- 2 tablespoons Tabasco sauce
- ½ cup juice from 2 limes
- ¼ cup extra-virgin olive oil
- Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.
Makes a heaping quart, serving up to 12
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/shrimp-ceviche-dip/
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