This classic Mexican seafood dish that is fresh and delicious. For the over-21 crowd, it is especially yummy paired with Aqua Fresca, beer or an ice cold margarita. This dish can be a vegan delight by replacing the seafood with small cauliflower florets.
- 1-pound chopped and cooked shrimp (replace with florets from a half of a cauliflower head for Vegan option)
- 1 medium diced tomato
- 1/4 cup diced onions
- 1/2 cup chopped fresh cilantro
- 1 sliced avocado
- 1/2 peeled and diced cucumber
- 1/4 teaspoon sea salt
- 5 limes, juiced
- 4 teaspoons Chili Beak
- Tostadas or corn chips
Toss all ingredients (except avocado slices, tostadas or corn chips) into a bowl and mix well. Can be served at room temperature or cold. Garnish bowl with avocado slices and serve with corn chips or tostadas.
Recipe and Photo reprinted with the permission of Chili Beak