INGREDIENTS:

• 1 lb peeled + de-veined wild-caught shrimp

• 1 avocado

• 1 mango

• 1/2 cucumber

• 1 serrano pepper

• 1/4 red onion

• 1/2 cup lime juice (I used pre-squeezed to save time, but feel free to juice a bunch of limes if you want fresh!)

• 2 Tbsp cilantro

• 1 tsp salt

• 2 tsp Tajin or taco spice blend

• 1 bag plantain (or corn tortilla) chips

INSTRUCTIONS:

1. Dice thawed shrimp into small cubes

2. Add to dish with a lid and top with 1/4 cup lime juice and 1 tsp salt. Stir to fully coat the shrimp in the juice. (The acid will “cook” the shrimp by breaking down the protein and killing any bacteria.)

3. Cover and leave it in the fridge for at least 30 minutes.

4. Dice additional fruit + veggies - mango, cucumber, avocado and red onion. Combine into bowl.

5. Mince cilantro and serrano pepper and add to bowl.

6. Add additional 1/4 cup lime juice, 1/2 tsp salt, and tajin or taco spice blend.

7. Combine shrimp with additional veggies.

8. Cover and add back to fridge for additional 1 hour to let the flavors meld together and finish the “cooking” process of the shrimp. When it is no longer pink and more translucent, it is ready to eat!

9. Garnish with additional cilantro and serve with chips of choice.

ENJOY!

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