A great summer salad from member Carol Janowicz.
CEVICHE SALAD WITH AVOCADO, CILANTRO & GREEN CHILE
1 cup lime juice
2 cloves garlic, minced
1 cup cilantro
Fresh hot green chiles to taste (stemmed & roughly chopped)
1 1/4 medium to small cooked shrimp
1 avocado cut into 1/4″ cubes
1 head of butter lettuce leaves, separated
1 green onion, thinly sliced
Salt to taste.
Food process the lime juice, garlic, cilantro, chiles and 1 scant tsp. of salt until smooth.
Pour over shrimp and marinate for a few minutes to soak up the flavor.
Toss avocado with shrimp and season with more salt, if needed.
Scoop into lettuce leaves. Garnish with green onion and drizzle with some marinade.