Shrimp “Ceviche” Dip

 

4 limes, juiced and the zest from one lime
1 clove garlic, minced
1 jalapeno, seeded and minced
¼ cup red onion
½ cup yellow bell pepper, finely chopped
½ cup red bell pepper, finely chopped
1 roma tomato, finely chopped
2 lbs cooked shrimp, peeled, cooled and diced
¾ cup fresh cilantro chopped

In a medium sized bowl give a little whisk to the lime juice, lime zest, garlic and jalapeno. Toss in the remaining ingredients in the lime juice mixture. Cover and refrigerate for 1 hour, so the flavors get happy together. 

Thanks to Jill Niederschmidt Reichardt