Shrimp Ceviche

Inspired by my favorite little fish market on the San Diego Bay.

12 oz. shrimp in shell (16) (I use precooked most of the time)

3/4 c lime juice

1/2 c. olive oil

1 jalapeno, finely chopped, seeded and rinsed

1 tbsp. ginger, freshly grated

1/4 c. red onion, finely sliced

1/4 c. cilantro
1/4 tomato, chopped (I don't use these in my ceviche unless if it's on top with avocado)

1 avocado, diced

salt and pepper and honey to taste

baked corn tortilla chips

In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running them under cold water. In a large bowl, mix lemon juice, olive oil, jalapeno, onion, cilantro, salt and pepper until honey dissolves. Add the shrimp to the marinade and let the flavors blend together in the fridge for about 30 minutes. Distribute shrimp among 4 serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.

*Always be careful when using hot peppers. Wear gloves.