Shrimp and Avocado Ceviche with Green Lemon and Mango
24 large shrimp, peeled and deveined
5 tbsp. O&CO. Green Lemon Specialty Olive Oil
3 tbsp. O&CO. Mango Condiment
2 avocados (just ripe, but still slightly firm)
2 tsp. O&CO. Spice Mix
1 tsp. O&CO. Fleur de Sel
In a large bowl, marinate the shrimp in the juice of the lime, the Green Lemon Specialty Oil and the Mango Condiment for about 10 minutes.
Drain the shrimp, reserving the marinade. Saute the shrimp in a non-stick skillet for just 2 minutes or until they just begin to turn pink, but are still soft inside. Return the shrimp to the marinade.
Just before serving, peel and slice the avocado and add to the shrimp, tossing gently. To serve, delicately arrange the shrimp and avocado in serving dishes, dusting with Spice Mix and Fleur de Sel.