- 4 Tres Latin Foods® Pinto Bean & Cheese Pupusas (or your favorite)
- 2 tbs cooking oil
- 1 lb extra-large shrimp
- 1 tsp grated lime zest
- 1/2 cup lime juice
- 1/2 cup lemon juice
- small red bell pepper, stemmed, seeded, and chopped fine
- 1 jalapeno chile, stemmed, seeded, and minced
- 1 medium garlic clove, minced
- 1/4 cup extra virgin olive oil
- 4 scallions, sliced thin
- 1 cup cherry tomatoes, quartered
- 3 tablespoons minced fresh cilantro leaves
- 1/2 teaspoon sugar
- 1 ripe avocado, pitted and diced
To prepare the shrimp, peel them completely and remove the vein. Slice shrimp in half lengthwise, and into inch long pieces.
In a medium bowl, stir lime zest, lime juice, lemon juice, bell pepper, garlic, and 1/2 teaspoon salt together. Gently stir in shrimp and cover with plastic wrap.
Refrigerate 45 to 60 minutes, until the shrimp are pink and opaque. Stir once about half way through refrigeration.
Strain the mixture through a mesh strainer, leaving it a little wet. Then return it to a bowl, and gently stir in oil, scallions, tomatoes, cilantro, and sugar. Stir in avocado last. Season with salt and pepper to taste.
Heat 2 tablespoons oil in a skillet over medium heat, and prepare the Tres pupusas according to package directions. Serve together with the ceviche for a delightful summer meal!
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