rock shrimp ceviche with jalapeños and manzanilla olives

Rock Shrimp Ceviche

Ceviche made with fresh lime juice and a little zest makes an easy flavorful appetizer, bring on the margaritas and pull up a chair on the deck. We've had a break from the foul air and our red flag 🚩 fire season but that's forecast to change this weekend. The air is going to heat up and the wind is going to blow giving us our second red flag 🚩 warning this year. I don't think they're going to turn off our power but you never know, unfortunately. But, better safe than sorry. Cold food will be in order, ceviche is easy and I'm forecasting that it will be a perfect appetizer, no generator required-just ice, plan ahead.

Ingredients and Recipe for Rock Shrimp Ceviche with Jalapeños and Manzanilla Olives

serves 6

1 pound rock shrimp 🍤 , peeled and deveined

6 limes, juiced and zest of one lime

1 medium large tomato, cut into small dice

1/2 small red onion, sliced thin

1 large jalapeño, minced

1/3 cup minced cilantro, plus extra for garnish

sea salt and freshly ground black pepper

10 manzanilla olives, or green olives, pitted and chopped

2 tablespoons extra virgin olive oil

flour tortillas, cut in strips and grilled

optional- avocados 🥑 for serving

Place rock shrimp in large glass bowl and pour in the lime juice and zest, make sure all the shrimp are covered with juice.

Stir in the tomato, onion, jalapeño, cilantro, salt and pepper to taste.

Refrigerator for 3 hours, or until shrimp are firm and opaque.

Stir in the olives, drizzle with olive oil and serve with the grilled flour tortilla strips.

Optional, serve ceviche in half an avocado or cube up the avocado 🥑 and mix into the ceviche, very good.

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