Smoked Salmon and Shrimp Cerviche

INGREDIENTS

• 1.5 pound peeled and deveined shrimp

• 1/2 cup fresh lime juice

• 1/2 cup fresh lemon juice

• 1/4 cup orange juice

• 12-15 cherry tomatoes sliced in half

• 1 red diced red onion

• 1 yellow pepper diced

• 1 red pepper diced

• 1 green pepper diced

• 1 large cucumber diced

• 2 each ribs celery, diced

• 1 T fined chopped garlic

• 2 bunches of chopped fresh cilantro

• 1 medium serving size cooked smoked salmon - set aside

• 1/4 cup of Louisiana sweet/honey hot sauce -

  • NOTE: you can replace the hot sauce with 1 finely chopped jalapeno, seeds and stems removed

• salt and pepper to taste

DIRECTIONS

• Cut the shrimp in half, reserve a hand full of shrimp and leave them whole

• In a glass bowl add cut and whole shrimp along with the orange, lime, and lemon juice and stir.

• Cover with plastic and place in the refrigerator until the shrimp turns pink. (This process can take anywhere from 20 minutes to 2.5 hours - It only took 20 minutes for me)

• Once the shrimp are completely cooked add cherry tomatoes, onions, celery, cucumbers, 1 bunch of chopped cilantro, garlic, and hot sauce.

• Add the chopped smoked salmon and stir.

• Salt and pepper to taste and garnish with the remaining chopped cilantro.

• Place in a serving dish and chill for 15 minutes and serve.

• Enjoy!

SIDE NOTE: This recipe can also be used with 1.5 pound of cooked shrimp. Add all the ingredients together, chill for 30 minutes and serve.