Artichoke & Avocado Shrimp Ceviche

Source: Chef Tony Baker

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Ingredients

2 Large rinsed and trimmed Ocean Mist Artichokes
(See How to Prepare Artichokes for cooking)
Remove all of the petals and set aside for serving.
Remove the choke center and dice the heart.

1 ea Avocado diced
2 T Cilantro chopped
1 t Jalapeño chopped
2 T Green onions chopped
1 ea Lime, juice and zest
8 oz Bay Shrimp, cooked
2 cups Clamato™
5 dash Tabasco™

Directions

Method:
Simply combine all of the ingredients above and allow to sit for one hour in the fridge for all of the flavors to come together.

Serving Suggestion:
We serve this on an artichoke petal and add very thin tortilla strips for an added crunch.