VT's Easy Ceviche

Ceviche (say-vee-chay), a Latino dish, is good stuff...  It's also very camping friendly.  Consisting of just raw shrimp, a few veggies, and some lemon / lime juice, you don't have to heat the ingredients.  It is delicious eaten on top of a tostada.  I like to make up enough ceviche for a couple of days.  If you keep it any longer than that, the veggies get watery and mushy.


VT's Easy Ceviche

1/2  pound peeled and deveined shrimp
3    fresh limes, juiced
3    plum tomatoes, diced
1    small red onion diced
1/2  cup chopped green peppers
1    (optional) fresh jalapeno pepper, finely minced
1    avocado cut into small cubes
1/3C fresh chopped cilantro leaves
salt and pepper to taste

Chop each shrimp into three or four pieces.  Put themshrimp into the lime juice in a plastic or glass bowl and let marinate for about fifteen minutes to "cook" the shrimp. 

Chop up all the other veggies and set aside.  After the shrimp have been in the juice long enough, add in the other veggies, lightly tossing.  Let chill for at least an hour... several hours is even better.

You can use this tasty mixture for a couple of days.  It makes a great chip dip or you can put it on a tostada.