Gluten-Free JOC Appetizer - Avocado and Shrimp Ceviche

Ingredients:

1/2 pound cooked gluten-free shrimp, peeled, deveined, and chopped
2 ripe avocados, diced
1/2 cup fresh lime juice (about 4-5 limes)
1/2 cup diced gluten-free red onion
1/2 cup diced gluten-free tomatoes
1/4 cup chopped fresh cilantro
1/4 cup gluten-free cucumber, diced
1/4 teaspoon gluten-free chili powder or hot sauce (adjust to taste)
Salt and pepper to taste

Instructions:

In a bowl, combine the chopped cooked gluten-free shrimp and fresh lime juice. Allow the shrimp to marinate in the lime juice for about 10-15 minutes. The acid in the lime juice will "cook" the shrimp.

While the shrimp is marinating, dice the ripe avocados, gluten-free red onion, gluten-free tomatoes, and gluten-free cucumber.

After the shrimp has marinated, drain the excess lime juice.

In a large mixing bowl, combine the marinated shrimp, diced avocados, diced red onion, diced tomatoes, chopped cilantro, and diced cucumber.

Season the mixture with gluten-free chili powder or hot sauce (adjust to your preferred level of spiciness), salt, and pepper. Gently toss to combine all the ingredients.

Refrigerate the Avocado and Shrimp Ceviche for at least 30 minutes to allow the flavors to meld.

Serve the ceviche chilled as an appetizer or a light and refreshing snack.

Enjoy this gluten-free Avocado and Shrimp Ceviche as a zesty and satisfying appetizer!