Shrimp Ceviche

by Lisa Moore


1# raw medium shrimp, peeled, deveined, and halved lengthwise
1ea Persian cucumber, sliced into rounds
3ea Cara Cara oranges, segmented, and juiced
4ea Limes, zested and juiced
1ea Jalapeno, minced
1/2 of Red onion, thinly sliced julienne
2TB Sea salt, or to taste

Cilantro leaves
2 Avocados, sliced
Tortilla chips, for serving


Gather shrimp, orange and lime juice and zest, half of your sliced red onions, minced jalapeno, half of your slice cucumbers, and salt. Toss everything together in a bowl, liberally coating the shrimp with the juices. Allow everything to sit at room temperature for 20 minutes, or until the shrimp become opaque in color. 

Divide the mixture into serving bowls. Garnish each serving with reserved cucumber, onion, orange segments, cilantro leaves, and slices of avocado. Enjoy with your favorite tortilla chips.

Wine Suggestion
The 2019 Rosé is full of bright red fruit, strawberries and cherries and a refreshing acidity. A light but flavorful food with a good acidic punch, like this ceviche is a perfect complement. The flavors play off each other but nothing in the dish overshadows the full fruit flavors of this delicious wine. Bon Appetit!

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