Light and cool, Shrimp Ceviche is a great choice for summer dining.


 

 

Prep. Time Yield
20 minutes 6 Servings

Ingredients


  • 24 oz. fresh shrimp

  • 1 tomato

  • ½ avocado

  • 1 small bunch of fresh cilantro

  • 1 tsp. Badia Sriracha Chili Sauce

  • 4 limes for juice


  • 2 limes for garnish

  • 1 red onion

  • Tortilla chips for garnish (optional)

  • 1 tbsp. grated ginger

  • Salt and pepper

 

Preparation

Shrimp Ceviche Preparation

 

1 
  • Peel onion, rinse with cold water and finely chop along with cilantro; dice tomato, cut avocado into squares and grate ginger

2 
  • Cut 2 limes into slices for garnish and squeeze 4 limes and reserve the juice

3 
  • Peel and devein shrimps; steam for 5 minutes

4 
  • Place shrimp in a bowl, along with the juice of 4 limes; add ginger, red onion, tomato, avocado, cilantro and Badia Sriracha Chili Sauce. Mix well and season with salt and pepper


5 

  • Arrange shrimp in a glass and garnish with lime slices and sprinkle on cilantro



Serve cold with tortilla chips.

 


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