With classic Floridian flavors, this shrimp ceviche recipe will have you dreaming of palm trees and sandy beaches!
- 1 lb. medium shrimp, peeled and deveined
- 2 T. salt
- 1 C. The Olive Tap’s Coconut White Balsamic Vinegar
- 1 C. finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 C. chopped cilantro
- 1 C. cucumber, peeled and diced into 1/2 inch pieces
- 1 avocado cut into 1/2 inch chunks
Directions:
- In a large pot, bring to a boil 4 quarts of water, salted with 2 T. salt. Add the shrimp and cook for 1 minute to 2 minutes maximum, depending on size of shrimp. Drain the shrimp and cut each piece of shrimp in half. Place shrimp in a glass bowl and mix in Coconut White Balsamic Vinegar. Cover and refrigerate for a half hour. Mix in the chopped red onion and Serrano chile. Refrigerate an additional half hour.
- Right before serving, add the cilantro, cucumber, and avocado.
Recipe courtesy of The Olive Tap Delray Beach, Florida.
Recipe originally appeared at https://theolivetaprecipes.com/recipes/tropical-shrimp-ceviche/
