Spicy Shrimp Ceviche – Lucy Buffett

Ingredients

• 2 pounds poached wild-caught Gulf Shrimp
• 1/3 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1 cup quartered cherry tomatoes
• 3/4 cup peeled, seeded, and chopped cucumber
• 1 teaspoon finely chopped, seeded jalapeno
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1/3 cup finely chopped fresh cilantro, plus 1/4 cup for serving, if desired
• Juice of 5 limes (about 1 cup)
• Juice of 2 lemons (about 1/2 cup)
• Juice of 1 orange (about 1/2 cup)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon sugar
• 1 avocado, pitted, peeled and sliced (optional)
• 2 limes, quartered (optional)