Cooked Shrimp Ceviche

Serves 4 (as an appetizer)

Ingredients:

12 large shrimp, shells removed and deveined

2 lemons

1 lime

1 orange

2 tablespoons extra virgin olive oil

1 teaspoon sugar (or to taste)

Salt (to taste)

1 red bell pepper, roasted, peeled, and diced

1 yellow bell pepper, roasted, peeled, and diced

1 tomato, seeded and diced

1 serrano pepper, seeded and minced

1 tablespoon cilantro, finely chopped

1/2 red onion, diced small

For Salad:

2 cups mixed greens

1-2 tablespoons extra virgin olive oil

Splash or two of white balsamic vinegar

12 pitted green olives

Instructions:

In a medium bowl, combine zest of lime, orange, and one lemon.

Add juice from lime, orange, and both lemons.

Add 2 tablespoons olive oil. Season to taste with salt and sugar.

In large pot, bring salted water to boil. Add shrimp. Cook for 3-4 minutes, or until shrimp is lighly cooked.

Remove shrimp from water and place in bowl with citrus marinade. Toss shrimp in marinade to coat evenly.

Set aside and allow shrimp to marinate (30 minutes to 1 hour if possible).

In separate bowl, mix peppers, tomato, cilantro, and onion. Pour shrimp and marinade into bowl with these ingredients. Toss to coat.

In separate bowl, toss greens with oil and vinegar.

To serve, place about 2/3 cup of dressed greens on plate. Spoon serving of ceviche over greens. Garnish with 3 green olives. Enjoy!