Shrimp Ceviche

Hot Sunday nights spent on the patio deserve something refreshing for dinner… why not shrimp ceviche? I became infatuated with this lime and veggie-packed dish while in Cabo San Lucas last year… and have been craving it ever since! It is super easy to make and can last for a few days to be used as a healthy mid-day snack. Also, each day it will get spicier and spicier depending on how much jalapeño you add. We dipped cucumber slices into ours but the more popular thing to do it use chips. See below for the recipe:



1lb cooked shrimp

1 red bell pepper

1 yellow bell pepper

1 jalapeño

1 cucumber (half inside ceviche)

1 shallot

cilantro to taste

2 tbsp olive oil

salt & pepper

2 limes

Chop everything and mix together. Squeeze in lime juice, olive oil and add salt & pepper. Refrigerate for 30 mins, serve with chips or sliced cucumber. And a glass of white wine!


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