SHRIMP CEVICHE WITH AVOCADO ENJOY DAN:

                SHRIMP CEVICHE WITH AVOCADO by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds large shrimp, peeled and deveined

1/2-cup lime juice

1/2-cup lemon juice

5 roma (plum) tomatoes, diced

1 red onion, 1/2-inch dice

1/2-cup fresh cilantro, chopped

1 teaspoon dried Turkish oregano

1 Serrano chili, roughly chopped

Sea salt and freshly ground black pepper to taste

1 avocado, peeled, pitted and cut into 1/2- dice

1 English cucumber, peeled and sliced paper thin

12-16 tortilla chips for serving

INGREDIENTS:

1.   Cut the shrimp into 1-inch pieces, transfer to a bowl.

2.   Add lime, and lemon juice, stir to combine.

3.   Refrigerate up to 8 hours or overnight, the juices will cook them.

4.   Remove from refrigerator and mix in tomatoes, onion, cilantro, oregano, Serrano pepper and salt and pepper.

5.   In 4 culinary molds or 3-inch tartlet rings place in the center of a plate.

6.   Surround molds with thinly sliced cucumber.

7.   Divide crevice among 4 mold or rings.

8.   Top with avocado and serve with tortilla chips.

ENJOY DAN:                                                         BON-APPETITE!!