Shrimp Ceviche

Ingredients:

1/2 lb of cooked shrimp, tails removed, chopped (I used cooked, frozen, thawed)
1/2 jicama, peeled and chopped
1 bell pepper, seeds and ribs removed, chopped (you could also use a spicier pepper here)
1/2 seedless cucumber, chopped
1 bunch of scallions, all of the white and some of the green (not the rooty, hairy bits)
juice from two limes (about a ½ c)
2 - 3 Tbsp olive oil
salt and pepper

1 avocado*, chopped

Instructions:

Stir together vegetables, lime juice, olive oil and spices.

*Add the avocado now if you'll be serving this somewhat soon, otherwise wait to add the avocado

until it's closer to the time you'll be eating it. The lime juice should preserve the avocado and

keep it from oxidizing and turning brown for a little while, but the flavors continue to blend nicely

as it marinates, so you can let this marinate overnight and then avocado separately, closer to serving.

Eat just like this as an appetizer, serve on toast or on a salad.

http://mamasweeds.com/2013/10/22/shrimp-ceviche-on-salad/