Tanner Fullmer | Bandera EC

Fullmer’s ceviche is a refreshing no-cook appetizer that will wow your guests. Citrus juices cure the shrimp while jalapeño lends spice and avocado adds a touch of creaminess. Serve this bright and flavorful ceviche chilled and with tortilla chips for a beautiful presentation.

1 pound wild-caught Gulf shrimp, peeled and deveined
1 cup lime juice
1/4 cup lemon juice
1-inch ginger piece, peeled and minced
1 red onion, diced
3 cloves garlic, minced
1 1/2 oranges, peeled and diced
1 grapefruit, peeled and diced
1 cucumber, peeled and diced
1 large avocado, pitted and diced
1 bunch cilantro, chopped
1 jalapeño, seeds removed and diced
1 1/2 teaspoons salt
Tortilla chips

1. Cut shrimp into desired size and place into a large, nonreactive bowl. Add lime juice, lemon juice and minced ginger. Stir to combine. Cover bowl with plastic wrap and refrigerate 45 minutes.

2. Remove bowl from fridge. Stir in red onion, garlic, oranges, grapefruit, cucumber, avocado, cilantro, jalapeño and salt.

3. Return ceviche to the fridge to chill an additional 15 minutes.

4. Serve with tortilla chips.

Serves 6.