Avocado Shrimp Ceviche~ 2 lbs large chopped shrimp, ¾c fresh lime juice, 5 roma (plum) diced tomatoes, 1 white onion, ½c fresh cilantro, 1 TB Worcestershire~ 1 TB ketchup, 1 tsp hot pepper sauce, S&P, 1 avocado~ Stir shrimp in lime juice. Let stand 5 mins. (Shrimp are opaque). Mix in chopped tomatoes, onions & cilantro. Cover & chill 1 hr. Mix in sauces, S&P. *May leave out hot sauce for people to add their own. Serve in glass tumblers & top with avocado pieces. Serve with crackers.
Layered Guacamole Dip with a New Twist, From the Kitchen of Rick Bayless