Shrimp Ceviche

ceviche

Ceviche is a light and refreshing way to serve your favorite seafood. The acid in the citrus juice and vinegar cook the shrimp while infusing it with wonderful tangy flavor. A refreshing alternative to salsa, ceviche is an excellent summertime appetizer. The Fiore grapefruit white balsamic vinegar adds a unique tartness and depth of flavor and combines beautifully with the citrus, vegetables, and shrimp. You can find Fiore products at their many Maine locations including Bangor, Rockland, Bar Harbor, Freeport, Lewiston, Newport, and seasonally in Vinalhaven and Northeast Harbor, or on their website at www.fioreoliveoils.com.

Ingredients:

  • 1 pound very fresh raw medium shrimp, peeled, deveined, tails removed, thinly sliced
  • 1/2 cup Fiore Grapefruit White Balsamic Vinegar www.fioreoliveoils.com
  • 1/2 cup fresh lime juice
  • 1 cup peeled seeded cucumber, finely diced
  • 1 cup tomato, seeded and finely diced
  • 1/2 cup cilantro, minced
  • 1/2 cup red onion, minced
  • 1 red chili pepper, seeded, finely diced
  • 1 stalk lemongrass, outer leaves removed, finely sliced
  • 1/2 teaspoon salt
  • tortilla chips
  • lime wedges for garnish
  • hot sauce (optional)

 

Serves 6

Prep Time:

0 hrs 15 mins

Cook Time:

0 hrs 15 mins

Difficulty:

Instructions:

In a medium bowl, mix half of the vinegar and half of the lime juice. Add the shrimp and allow it to “cook” in the acid. Do not allow it to sit any longer than 15-20 minutes or the shrimp will become tough. In another bowl, add the remaining vinegar and lime juice, cucumbers, tomato, cilantro, red onion, chili pepper and lemongrass. Season with salt and toss. Transfer the shrimp mixture into the vegetable mixture and combine. Serve with tortilla chips and lime wedges.

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