Shrimp Ceviche

Cool down with refreshing Shrimp Ceviche, featuring precooked shrimp, tomatoes, red onion, avocado, cucumber, and cilantro. This is a perfect summer recipe because it’s incredibly easy (ready in less than 30 minutes!) and doesn’t require you to turn on your oven or stove. Keeping a bag of Pacific Seafood Newport Cooked & Peeled White Shrimp (#1812) is always a great idea for quick, light, and fresh meals or appetizers.

Serving Ideas

While Shrimp Ceviche is traditionally served as an appetizer with chips, we’ve found a handful of other ways you can serve it:

• Use it as a filling or topping for tacos.
• Simply serve over rice.
• Enjoy a summery surf-n-turf by using as topping for a Main St. Meats Flat Iron Steak (#1554).
• Scoop on top of a refreshing tex-mex salad.

Cool down with refreshing Shrimp Ceviche! Featuring precooked shrimp, tomatoes, red onion, avocado, cucumber, and cilantro.

Shrimp Ceviche

Ingredients:

• 1/2 bag *Pacific Seafood Newport Cooked & Peeled White Shrimp (#1812), thawed
• Juice of 2 freshly squeezed lemons
• Juice of 2 freshly squeezed limes
• 1/2 small red onion, finely chopped
• 1 cucubmer, peeled and chopped
• 2 roma tomatoes, chopped
• 1/2 cup SupHerb Farms Fresh Frozen Chopped Cilantro (#1921)
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
• 1 3/4 cup Simplot Avocado Dices (#1645), thawed in the fridge overnight

Instructions:

1. First, remove the tails from the shrimp and chop into 1/2 inch pieces.
2. Then, toss in a bowl with the lemon and lime juice. Cover with Crystal Wrap Foodservice Film (#6127) and refrigerate for 30 minutes.
3. Now, add the red onion, cucumber, tomatoes, cilantro, salt and pepper. Place in the fridge until ready to serve.
4. Right before serving, mix in the avocado and enjoy!

*To thaw the shrimp, add it to a Ziploc bag. Place it in a bowl full of cold water for about 20 minutes.

Check out these shrimp recipes!

Comments

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