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Avocado Shrimp Ceviche-Estillo Sarita
March 07, 2007

I made this recipe to go along with my favorite Spanish Alborino for a recent wine tasting party. I halved the recipe and followed the ingredients exactly and it was plenty for a group of 8 people as one of many tapas. The only thing I did differently was throw the shrimp in a pot of boiling water for seconds and then into an ice bath before drying them off and mixing with the lime juice. I am always wary of seafood I get from the supermarket so I wanted to cook them a little bit first before serving them to other people. The flavors in this recipe are great. I had the opportunity to attend a lunch and learn with the chef Rick Baylis and this Ceviche is just as good as the Ceviche he served as a first course. Thank you for such an easy and delicious recipe.

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