Shrimp Avocado Ceviche

This has to be the perfect summer recipe- it was a lot more filling than we both thought and we ate too much. It might have had something to do with the freshly fried tortilla chips.  Those just can't be beat.  Make this ahead of time then chill out with an alcoholic beverage of your choice when you would usually be cooking. 

Shrimp Avocado Ceviche
Adapted from Dinner: A Love Story

• 1 pound shrimp, shelled and de veined
• 1/2 jalapeno pepper
• 1/3 small red onion
• 1 small container grape tomatoes
• 2 limes
• 1 avocado
• 1 bag corn tortillas
• vegetable oil for frying

Boil shrimp for 3 minutes, drain, cool, chop and add to a large bowl.  Finely shop 1/2 jalapeno pepper and red onion - add to bowl. Quarter grape tomatoes and add to bowl.  Squeeze the juice from two limes over the shrimp and toss.  Add a little olive, salt, pepper, and let chill in the fridge for up to a day.

When you are ready eat chop the avocado and toss into the mixture.

Quarter the tortillas and heat an 1/2 inch of vegetable oil over medium-high heat in a skillet. Once the oil is hot fry the tortillas in batches until crispy.  Remove to a paper towel and salt.  Serve the ceviche  with the hot chips.