Shrimp and Avocado Ceviche in Endive
1 lb fresh shrimp, jumbo size, peeled and deveined
1 1/4 cups fresh lime juice
1 large tomato, chopped
1 or 2 jalapenos, seeded and minced
4 scallions, chopped, white and light green parts only
1/4 cup cilantro leaves, chopped
3/4 tsp kosher salt
1/2 tsp cracked black pepper
1 ripe avocado, chopped
Half a lime
2 heads endive, leaves separated
Chop shrimp into 1/2 inch pieces. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides. Cover and refrigerate for 4 hours. In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper. Drain shrimp in a colander and add to bowl. Toss to combine well. Gently toss in chopped avocado. Squeeze lime over. Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.
Carolyn Ketchum is one of five food bloggers associated with our OnDiva ambassadorship. She is the writer and recipe developer behind the food blog, All Day I Dream About Food.