Shrimp & Blueberry Ceviche

Ingredients:

• 10 jumbo shrimp, peeled and deveined

• 1 tsp kosher salt

• 1 T extra virgin olive oil

• 2 jalapeno, small diced (seeds removed)

• ¼ cup packed cilantro leaves, finely chopped

• ½ cup lime juice

• 2 T orange juice

• Zest of ½ a lime

• ½ cup California Giant blueberries

• ½ english cucumber, small diced

• ½ tsp kosher salt

• 1 avocado, small diced (do at end)

• Chips of choice! (tortilla, pita, etc)

Directions:

• Heat a large saute pan over high heat

• Add olive oil and allow to warm

• Dry shrimp with a paper towel and toss with 1 T kosher salt

• Add to the pan evenly spread out, sear on 2 minutes for each side

• Remove from the pan and allow to cool while prepping the rest of the ingredients

• Once shrimp is cool to the touch, cut each into 4-6 pieces and add to a large mixing bowl

• Add remaining ingredients except for the avocado

• Cover with plastic wrap and allow to marinate for 1 hr in the refrigerator

• After the one hour, dice the avocado

• Gently toss with the avocado and spoon into bowls.

• Serve with chips and enjoy!