Ceviche, jalapeño salsa and spiralized cucumber Noodles!?! This dish screams summer and is a great way to use up the abundance of tomatoes and cucumbers from your garden!  I have cucumbers coming out of my ears. Who knew so many cucumbers could come from one seed!?! As you can tell, I am new to this gardening thing. 

Here is what you need:

1 lb cooked jumbo shrimp peeled with tail removed

1-2 fresh jalapeños ( I removed the seeds and rinsed, but it is up to you to decide how much spice you want in your life)

1 large green bell pepper diced

Red and orange mini bells to add a POP of color

3 tomatoes (2 peeled) 

1/4 cup thinly sliced red onions

Bushel of cilantro 

2 limes juiced

Salt to taste

1 cucumber per serving, peeled and spiralized into noodles

Create your salsa first. Add a jalapeño, two peeled tomatoes and diced green bell pepper and celantro to a blender or food processor. Set aside a little celantro from the Bushel for use as a garnish.

You can decide how well you want to blend the salsa. I like mine full of juice and finely diced without chunks. You will get plenty of texture from the other peppers and tomatoes added later. If you want to control the amount of spice a little more, you can blend the bell pepper and one tomato together first and blend the other tomato separately with the jalapeño. Adding the jalapeño mixture to the bell pepper salsa a spoonful at a time. 

My husband cannot handle too much spice, so this is how I had to do it. If the bender causes your salsa to foam, don’t despair,it was just a little over worked by the blender and will settle. I found It is best to make your salsa the night before. 
Place your shrimp in a bowl add your diced tomato, mini bell peppers, onions and salsa. Season with salt and lime. I love the flavor lime adds to the dish, so I used 2 limes. Add one lime at a time, taste and add more as needed. 
Serve over a bed of spiralized cucumber noodles.

Enjoy!