Shrimp Ceviche

Shrimp Ceviche
Shrimp Ceviche
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Shrimp Ceviche
Shrimp Ceviche
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 pound cooked shrimp peeled and deveined, 21-25 per pound
  • Juice of 2 limes
  • 1 cup diced seeded peeled cucumber 1/4-inch dice
  • 1/2 cup finely chopped red onion
  • 2 serrano chiles or jalepenos seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 tablespoon roughly chopped cilantro leaves plus more leaves for garnish
  • 1/4 cup Persian Lime olive oil and 1/2Coconut White balsamic or Ripe Peach White balsamic
Servings:
Units:
Instructions
  1. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lime, stir in cucumber, onion and chiles. Refrigerate for 1 hour.
  2. Stir tomato, chopped cilantro, oil and balsamic. 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

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