WINDING WATERS RIVER EXPEDITIONS * WWW.WINDINGWATERSRAFTING.COM

Ceviche is Latin for, “What? Cooked by juice?”

We cheat on this one and use pre-cooked bay shrimp from the bracing waters off the Oregon Coast.

You still get the zing of lime high-fiving your taste buds and the overall cooling ceviche-ness with this method – you just don’t have to explain to your kid how juice can cook things. And that’s good, because we don’t completely understand it either.

One of our more popular appetizers.

This Way to Ceviche:

Mix tomato, onion, cilantro and shrimp. Add lime juice, give it a few good twirls.

Now add avocado at the end and give it a softer twirl. Avocados are so delicate, you know.

We like to serve this in a big bowl and let people serve themselves onto smaller plates. Goes mighty fine with corn chips.

Appetizer, Serves 4

Shrimp Ceviche

2 Cups Cooked Cocktail

Shrimp

1/4 Cup Cilantro (chopped)

3 Tomatoes (diced)

1 Onion (diced)

2 Limes (juiced)

1 Avacado (diced)

1 Tsp Minced Garlic

1 Jalapeno (finely

diced) - optional

for some heat

WINDING WATERS RIVER EXPEDITIONS’ RECIPE COLLECTIONWWW.WINDINGWATERSRAFTING.COM * JOSEPH, OREGON