Shrimp Ceviche
Delight your tastebuds with this easy-to-make Shrimp Ceviche
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course, Side Dish
- 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
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.
Keyword appetizer, ceviche, healthy meal, healthy recipe, seafood, shrimp, side dish