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Chipotle Shrimp Ceviche Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Ingredients:
  • 3/4 cup low-sodium vegetable juice
  • 2 tablespoons fresh lime juice
  • 1 chipotle chile in adobo sauce (from 7-oz can), chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup cherry tomatoes, cut in half
  • 1 cup coarsely chopped English (seedless) cucumber
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 4 cups torn romaine lettuce
  • 1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
  • 1/2 large avocado, thinly sliced
  • 16 baked tortilla chips
Instructions:
  • Combine all dressing ingredients in a medium bowl until thoroughly mixed. Add in tomatoes, cucumber, onion, and cilantro.
  • Divide 4 cups of lettuce and approximately 4 cups of vegetable mixture among 4 salad plates. Top with shrimp, avocado, and tortilla chips. Serve promptly.

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