Easy Shrimp Ceviche

This Easy Shrimp Ceviche is bursting with colors and flavors! This recipe uses frozen, cooked shrimp to keep it quick and easy. It is delicious eaten with tortilla chips! This recipe uses medium frozen, cooked shrimp, however, you may use raw shrimp and boil it for 2-4 minutes or until pinked. Do not overcook or shrimp will become rubbery.

12 oz medium cooked shrimp (thawed from frozen)

1/4 cup Cucumber Lemon White Balsamic

1/4 cup Key Lime White Balsamic

2 tomatoes

1/2 red onion

1 avocado

1 medium fresh jalapeño pepper

1/2 English cucumber

1/4 cup cilantro (optional)

1 teaspoon salt

fresh cracked pepper to taste

Begin by chopping up the shrimp. Add to a large bowl. Add the salt, Cucumber Lemon and Key Lime White Balsamics. Cover in cling wrap and refrigerate for 30 minutes.

While the shrimp is marinating, dice the onions, tomatoes, cucumber and avocado. Set all aside.

Add all chopped ingredients to bowl of shrimp and combine with a spoon. Serve with tortilla chips or on tostadas and enjoy!

*Ceviche can be made ahead of time and kept in the refrigerator. Wait to add the avocado until ready to serve. It can be stored in an airtight container and refrigerated. Aim to consume within maximum 3 days.