Shrimp Ceviche | JUSTIN Winery

Ingredients

• 1 ea Avocado diced (ripe but firm)
• 1 cup Cooked shrimp (peeled and deveined, for larger shrimp chop; otherwise use small shrimp)
• 1/2 cup Assorted citrus segments (reserve the juice) e.g. tangerines, car acara, pomelo, white oro blanco grapefruit, navel oranges, or use anything you have available
• 3 tablespoons Minced red or orange bell pepper
• 1/2 cup Diced tomato (seeds and core removed)
• 2 tablespoons Freshly chopped cilantro
• 1 ea Diced small red onion
• 1 tablespoon Olive Oil
• 1 ea Lime (juiced)
• To taste Sea Salt
• Pinch Cayenne pepper