I love ceviche. When I saw Confections of a Foodie Bride's recipe, I knew I wanted to make some, but I wanted to use shrimp and put it on an entrée sized salad. Shrimp Ceviche Salad was born. I made a simple lime vinaigrette, I didn't want to get to fussy. I barely used any salt and pepper, it didn't really need too much. I wanted to keep it light, since we were having whoopie pies for dessert, but this would also be excellent with a few fried tortilla wedges on the side to scoop up the shrimp and salad. I will try the original ceviche recipe next time I get down to Kemah to pick up some fresh snapper.
½ pound shrimp, peeled and deveined
½ cup fresh lime juice
¼ cup lime juice
1 teaspoon sugar
¼ cup olive oil
3 cups mixed greens
2 plum tomatoes, diced
1 avocado, peeled, seeded and diced
½ red onion, sliced thin
2 tablespoons chopped cilantro
Toss the shrimp with ½ cup lime juice in a small dish. Set aside for at least ten minutes, until shrimp are pink.
Whisk together ¼ cup lime juice with the sugar. Stream in the olive oil, whisking the entire time. Salt and pepper to taste.
Toss together the greens, tomatoes, avocado, onion and cilantro with the lime vinaigrette. Divide between two plates and top with the shrimp ceviche. Serve.
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