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with Bay Shrimp
Ceviche is a seafood dish popular in the costal regions of the Americas. In fact, it’s part of Peru's "national heritage" and has a holiday declared in its honor.

Assuming you have your batch of Pico de Gallo salsa at the ready, this is a very quick and easy recipe.

Ceviche also works well as a dip with chips, in soft tortillas, on hard tosdada shells, or just by itself.

  1 cup bay shrimp, precooked
  1 cup Pico de Gallo salsa
  1 sliced avocado
  Juice of 1 fresh lime


Combine the Pico de Gallo salsa and shrimp in a medium sized bowl and mix together with a large spoon. Garnish with avocado slices. Squeeze on fresh lime juice to taste.

Fun Variations

Have handy a good traditional hot sauce like Tapitio for those adventurous souls who like it hot, hot, hot!

We suggest bay shrimp because it’s usually precooked and readily available. But you can experiment with many different kinds of fish, crab, or even octopus.

Try adding some diced cucumber.

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