Shrimp Ceviche

• 5 whole Roma Tomatoes, Halved And Seeded
• 1 whole Jalapeno, Halved And Seeded
• 1/2 whole White Onion
• 3 Tablespoons Lime Juice
• 1 Tablespoon Orange Juice
• 1 Tablespoon Catsup
• 1 teaspoon Horseradish
• 1/2 teaspoons Tabasco
• 1/2 pounds Large Cooked Shrimp (Boiled)
• 1/2 cups Tomato, Chopped
• 1/2 cups Cucumber, Chopped
• 1 whole Ripe Avocado, Chopped
• 1/2 cups Cilantro, Chopped
• 1 whole Scallion, Chopped
• Lime Slices, To Garnish

1. Preheat the broiler as high as it will go.
2. Place tomatoes, jalapeno and onion in the broiler.
3. Broil until they start to brown or blister about 10 minutes.
4. Transfer to a blender and add lime juice, orange juice, catsup, tabasco and horseradish.
5. Blend until smooth.
6. Place in the refrigerator until chilled or overnight.
7. When you are ready to serve: chop some of the shrimp and add it to the sauce mixture.
8. Add some of the chopped tomato, cucumber and avocado to the mixture.
9. Garnish each bowl with a whole shrimp or two, cilantro, scallions and lime slices.
10. You can add more Tabasco sauce for heat or some tomato juice if its too tangy.
11. You can also add crab meat or lobster.

tomatoes, white onion, lime juice, orange juice, catsup, horseradish, tabasco, shrimp, tomato, cucumber, avocado, cilantro, scallion

Taken from tastykitchen.com/recipes/main-courses/shrimp-ceviche-2/ (may not work)