Gluten-Free JOC Appetizer: Shrimp and Avocado Ceviche

Ingredients:

1 pound medium-sized cooked shrimp, peeled, deveined, and chopped
2 ripe avocados, diced
1/2 cup fresh lime juice (about 4-5 limes)
1/2 red onion, finely chopped
1-2 jalapeño peppers, seeded and minced (adjust to taste)
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

In a bowl, combine the chopped cooked shrimp, diced avocados, and finely chopped red onion.

Pour the fresh lime juice over the mixture, ensuring it's evenly coated. Let it marinate for about 10-15 minutes to "cook" the shrimp in the acidity of the lime juice.

Add the minced jalapeño peppers, chopped fresh cilantro, salt, black pepper, and optional cayenne pepper. Mix everything well to combine.

Taste and adjust the seasonings or heat level according to your preferences by adding more salt, pepper, or jalapeño if needed.

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

Serve your gluten-free Shrimp and Avocado Ceviche chilled as a refreshing and zesty appetizer. Enjoy!