Shrimp Ceviche and Avocado Salad with Citrus Vinaigrette

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Shrimp Ceviche and Avocado Salad with Citrus Vinaigrette

Author Laura McIntosh

Ingredients

• 1 Bag of Ready Pac Mixed Salad Greens
• 2 Avocados, pitted and sliced
• 1 Lime, cut into quarters
• 4 Cilantro Sprigs

For Citrus Vinaigrette

• 3 Tbs Lime Juice
• 1 Small Shallot, minced
• 1 Small Garlic Clove, minced
• 1/2 Tbs Dijon Mustard
• 6 Tbs Bertolli Olive Oil
• Salt and Pepper, to taste

For Shrimp Ceviche

• 6-8 Oz Fresh Shrimp, cooked
• 4 Tbs Lime Juice
• 1/4 Serrano Chile, minced
• 1/2 Red Onion, finely diced
• 4 Tbs Cilantro

Instructions

For Citrus Vinaigrette

1. Combine lime juice, shallot, garlic, and mustard. Whisk to combine.
2. While whisking, drizzle in the olive oil to emulsify.
3. Season the vinaigrette to taste with salt and pepper. Set aside.

For Shrimp Ceviche

1. Combine the cooked shrimp, lime juice, Serrano chile, red onion, and cilantro. Mix well.
2. Season the ceviche to taste with salt and pepper.
3. Chill the ceviche mixture in the refrigerator until ready to serve.

To Serve

1. Pit and slice the avocados. Fan 5 slices of avocado on the lower half of each plate.
2. Place a handful-sized portion of mixed greens on the upper half of each plate.
3. Spoon a portion of the chilled shrimp ceviche mixture in the center of the plate where the avocado and greens meet.
4. Drizzle the citrus vinaigrette over the greens and avocado.
5. Garnish each plate with a lime section and a cilantro sprig.

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