Zesty Shrimp Ceviche
Zesty Shrimp Ceviche
Brie Thompson
6
15 minutes
0 minutes
Ceviche feels fancy, but this one comes together with simple chopping and a little patience. Lime juice and Mojito White Barrel Aged Balsamic give the shrimp a cool, bright citrus bite, while Key Lime Infused Olive Oil and Mojo Citrus Seasoning Salt add a zesty finish. Creamy avocado, fresh mint, and a little jalapeño heat make this shrimp ceviche a perfect appetizer with tortilla chips.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 lb Raw Shrimp, deveined and tails removed
- ½ cup Freshly Squeezed Lime Juice
- 3 Tbsp Mojito White Barrel Aged Balsamic, divided
- 1 Large Red Tomato, deseeded and diced
- ½ Jalapeño, seeded and diced small
- ¼ Red Onion, diced small
- ¼ cup Cilantro, chopped
- 4 Mint Leaves, chopped
- 2 Tbsp Key Lime Infused Olive Oil
- ½ tsp Mojo Citrus Seasoning Salt, freshly ground
- 1 Avocado, diced
- Tortilla Chips, for serving
Directions
- Cut the raw shrimp into small pieces. Mix with the lime juice and 1 Tbsp Mojito White Barrel Aged Balsamic in a bowl. Cover and refrigerate until the shrimp are pink and opaque, 30 minutes to 1 hour.
- Cooked Shrimp Option: Instead of marinating the raw shrimp, poach the shrimp pieces in boiling water until pink and opaque, 2 to 3 minutes. Drain, then mix with the lime juice and 1 Tbsp Mojito White Barrel Aged Balsamic. Cover and refrigerate for 10 to 15 minutes.
- Transfer the shrimp to a large bowl, draining the lime juice. Add the remaining 2 Tbsp Mojito White Barrel Aged Balsamic, tomato, jalapeño, red onion, cilantro, mint, Key Lime Infused Olive Oil, and Mojo Citrus Seasoning Salt. Gently toss to combine.
- Gently toss in the avocado. Serve immediately with tortilla chips.