Ceviche-Style Shrimp with Avocado Dip

Ceviche, a method of “cooking” raw fish with citrus juice, is popular throughout Latin America. This takeoff on that method partners already-cooked shrimp with a slightly spicy lime marinade to achieve the same taste.

Don’t marinate the shrimp too long or they’ll become tough and acidic.

Ceviche-Style Shrimp with Avocado Dip

1/2 cup lime juice
1/2 cup finely diced red onion
1/4 cup chopped cilantro
2 garlic cloves, finely minced
1 serrano chile, seeded and deveined if desired, finely chopped
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano, preferably Mexican
1 1/2 lb. shelled, deveined uncooked large shrimp
Avocado Dip (recipe follows)

1 Combine all ingredients except shrimp and Avocado Dip in medium bowl.

2 Cook shrimp in large pot of boiling salted water 2 to 3 minutes or until pink; drain. Place in lime juice mixture; stir to coat. Refrigerate 1 1/2 to no more than 2 hours, stirring frequently. Drain; serve with Avocado Dip.

42 appetizers

PER APPETIZER: 30 calories, 1.5 g total fat (.5 g saturated fat), 2.5 g protein, 1 g carbohydrate, 25 mg cholesterol, 75 mg sodium, .5 g fiber

Avocado Dip

1 avocado, coarsely chopped
1/3 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lime juice
1/4 teaspoon sea salt

Process all ingredients in food processor until creamy and smooth. (Mixture should not be chunky like guacamole.)

About 3/4 cup