I recently had the pleasure of attending a food and wine event hosted by Fresh & Easy Neighborhood Markets (@fresh_and_easy) where I not only got to sample some of their new wines, but some great food made by chef Cyndi Perez. One of my favorite items was the Shrimp Ceviche. It’s simple to make, and a good balance of protein and healthy fats thanks to the avocado. If you want to cut down on the fat a little more, omit some of the olive oil.
Thanks Fresh & Easy for this great recipe and for a wonderful evening!
Makes 8 Servings
Ingredients:
- 1 package fresh&easy 31/40 Cooked Shrimp
- 1 cup fresh lime juice
- ½ cup fresh orange juice
- 1 small red onion, thinly sliced
- 1 jalapeno, stemmed and roughly chopped
- 1 medium ripe avocado, pitted, flesh removed from skin and chopped into ½” cubes
- ¼ cup packed fresh&easy Sun Dried Tomatoes, chopped
- 1 cucumber, peeled, seeded and chopped in ¼” cubes
- ¼ cup chopped fresh cilantro, stems removed
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- Décor: 1 bag fresh&easy Blue Corn Tortilla Chips
Directions:
Combine shrimp, lime juice and orange juice in a large resealable bag and let sit for 30 minutes to one hour. If shrimp is too big for your liking, chop into smaller pieces. Once shrimp has marinated, toss in a large glass or stainless steel bowl with the rest of the ingredients. Season with salt and pepper to taste.
Refrigerate until ready to serve, no longer than a couple of hours. Serve in martini glasses with fresh&easy Blue Corn Tortilla chips.
It looks so delish! Wish I didn’t developed a shrimp allergy because if not I would try this recipe this weekend. Thank you for sharing.
SHRIMP CEVICHE. Could you pass me some more blue corn chips please? Los jugos!
Your picture came out GREAT! Weren’t the shrimps divine?
We had so much fun hanging out with you and Rachel.
THere is nothing like ceviche. I don’t do fish ceviche so a long time ago I learned how to make shrimp ceviche and it is so good. I make this often in summertime YUM