Shrimp Ceviche Sliders
“A refreshing and healthy slider that reminds me of sunsets in Hawaii”
Ingredients:
1 pound of raw medium shrimp, deveined.
1 tsp of salt
3 limes juiced
3 lemons juiced
½ cup of chopped red onion
2 tbs of chopped jalapenos
1 grapefruit, cut into small chunks (white pith removed)
1 large avocado diced
¼ cup of fresh basil
1 head of big lettuce, washed
6 King’s Hawaiian rolls split on top
Instructions:
1. Lay shrimp on a baking sheet and drizzle 1 tbs of olive oil. Add 1 tsp of salt and 1 tsp of pepper. Coat to combine.
2. Bake 6-8 minutes until shrimp turns pink and opaque. Peel and discard the shells and cut shrimp until small chunks.
3. Place shrimp in a medium non-reactive bowl. Add lime, lemon, and. Stir in red onion, fresh basil, andjalapeno. Shrimp should be submerged in liquid.
4. Cover and refrigerate at least 30 minutes, up to 2 hours.
5. Before serving, stir in avocado
6. Gently place a piece of big lettuce onto the roll. Using a slotted spoon, scoop shrimp ceviche (allowing liquid to drain first) into buns rolls and serve.