Shrimp Ceviche


1 pound cooked shrimp (21-25 per pound), peeled and deveined 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 1/2 cup Coconut White balsamic or Ripe Peach White balsamic.


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. 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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