Shrimp Ceviche Salad
2-3 Garden Fresh Tomatoes
1/2 Red Onion
2 Avocados
1-2 Cucmbers, peeled
Bunch of Cilantro
1/2 lb boiled or cooked shrimp (peeled)
juice of 1/2 lemon
Sutter Buttes California Lime Olive Oil
Salt and Pepper to taste
Dice in large chunks, tomatoes,k avocados and cucumbers. Finly dice red onion.
Chop cilantro and mix together with shrimp.
Salt and pepper to taste, add lemon juice and a splash of Sutter Buttes California Lime Olive Oil.
Serve with tortilla or pita chips.
For an extra burst of flavor, add 1 diced mango.