- 1/4 cup Lemon Olive oil
- 1/4 cup Adams Reserve Jezebel Sauce (available at HEB)
- 1 pound shrimp
- 1 cup diced peaches, diced
- ¼ cup EACH: green onions, cilantro and parsley, chopped
- 1 Avocado, diced
- Salt & Pepper to taste
The folks at HEB Cooking Connection at Blanco and Loop 1604 shared this delicious take on ceviche with me. Made with fresh Texas peaches and shrimp, warm weather is the perfect time to enjoy!
Cook shrimp in boiling water for 3-6 minutes depending on size. Drain, rinse and chill. Combine all ingredients in a bowl and mix. Chill for 30 minutes. Serve chilled with tortilla chips or rice crackers. if desired.