Shrimp Ceviche

• 2 pounds shelled and deveined medium sized shrimp
• 1 tablespoon Blackened Seasoning (like Zatarains)
• 2 tablespoons extra virgin olive oil
• 1/2 large sweet onion, finely diced
• 1/3 cup finely diced carrot
• 3 tomatoes, seeded, and diced
• 1 cup fresh cilantro leaves, roughly chopped
• Sea salt to taste
• 1 seeded and finely chopped jalapeno, or dried red pepper flakes to taste
• 4 limes, the zest and the juice (may need another lime or two)
• 2 teaspoons smoked sweet paprika
• A few whole cilantro leaves for garnish

1. Toss shrimp in blackened seasoning and saute for one minute only in olive oil over medium-high heat. Remove from pan and immediately cool in ice water. Drain and chop shrimp. You want chunks of shrimp.
2. Add onions, carrots, tomatoes, and cilantro to chopped shrimp. Add salt to taste, along with either jalapeno or dried red pepper flakes. Finally add lime zest, and stir to thoroughly combine.
3. Pour into serving dish. Add fresh lime juice until it just barely covers the mixture. Add smoked sweet paprika evenly over the top and garnish with cilantro leaves. Marinate for at least an hour in frig.
4. Serve with blue chips and fresh guacamole.

shrimp, zatarains, extra virgin olive oil, sweet onion, carrot, tomatoes, fresh cilantro, salt, red pepper, another lime, paprika, cilantro

Taken from food52.com/recipes/3032-shrimp-ceviche (may not work)