This was going to be Friday’s blog but it didn’t quite make it, I thought it would be a nice ending after posting Watermelon Limeade and Strawberry Sorbet. Oh well, it’s still summertime somewhere isn’t it? Ha!
I had bought some small shrimp for fried rice but, decided I wanted something cold and easy on this particular night. This is very similar to ceviche, which I could eat buckets full, but the shrimp is already cooked. I also find this better the 2nd day when all the flavors have blended together. I have been canning pickles about every other night right now, so quick, easy recipes are a life-saver for me. Salsa canning will soon be upon me!
I posted this under appetizers but, once again this turned into a meal for us. Also, lunch the next day 🙂 Let’s slice and dice shall we…
16 oz. cooked, peeled shrimp, rough chopped
4 roma tomatoes, seeded and diced
1/2 c. red onion, finely diced
2 seeded hot peppers, diced (jalapeno is fine, I used cayenne straight from the garden :))
2-3 T. minced cilantro
Juice of two limes
Splash or two of red wine vinegar
1/2 t. kosher salt
In a non-reactive bowl add your diced tomatoes.
Recipe (slightly adapted) and health/calorie info. found here.
Happy Monday y’all!