There’s nothing like a refreshing ceviche to celebrate the taste of summer. Ceviche is a citrus-marinated seafood dish that comes from Peru. The citrus (typically lemon or lime juice) cures the seafood of your choice, resulting in a delicious medley of flavors.
If you’re looking for a yummy dish to share with family and friends at your next outdoor gathering, look no further! We love this Shrimp Ceviche recipe, and since June 28th is Ceviche Day, we thought this would be the perfect way to celebrate! 🍤
This recipe features:
Shrimp Ceviche
Ingredients
- 1 lb shrimp peeled, tails removed and de-veined. (cooked works, too!)
- 1/4 cup fresh squeezed lime juice (about 2 limes)
- 1/4 cup cilantro chopped
- 1/4 cup red onion diced
- 1 large avocado diced
- 2 roma tomatoes diced
- 1/4 cup cucumber quartered and sliced
- 1 tbsp Primo's Persian Lime Olive Oil
- 2 tbsp Primo's Serrano Honey White Balsamic Vinegar
- 1 pinch salt
Instructions
- Cut the shrimp into bite-size pieces and set aside in a glass bowl. Add lime juice and cover the bowl. Let it marinate for 30 minutes, stirring occasionally. The shrimp should turn white and look cooked.
- While the shrimp is marinating, chop the cilantro, onion, avocado, tomatoes, and cucumbers. In a separate serving bowl, toss that all together with Primo's Persian Lime Olive Oil and Primo's Serrano Honey White Balsamic Vinegar.
- When the shrimp is "cooked", add the shrimp to the veggies. Toss and season with salt to taste.
Notes
Grab a spoon and dig into the ceviche as-is, or swap your spoon for some tortilla chips to get that added crunch.
Try making this meal with your choice of Primo’s olive oil and balsamic vinegar selections and let us know which ones are your favorites.
To your health!
