ceviche dip. {winner!!}

photo credit

Ceviche Dip from Michelle:

1 cup raw shrimp, chopped into bite size pieces

2 limes, juiced

2 lemons, juiced

8 oz package grape tomatoes, quartered

1/3 cup red onion, chopped small

1 tsp minced jalepeno (I used jarred)

1/3 cup cilantro, chopped

2 clementine oranges, juiced

1 avocado, chopped

garlic salt

olive oil

coarse salt and cracked pepper

Cover shrimp with juice of limes and lemons in fridge and let macerate (the citrus juice will "cook" the shrimp and they will turn pink). It should take about 30 minutes. Drain the juices off the shrimp. Add remaining ingredients and mix. Drizzle with olive oil and season with garlic salt, salt and pepper. Serve with tortilla chips.