Recipe of the Week: Shrimp Ceviche

Shrimp Ceviche

Makes 4 Servings


1 lb. pre-cooked shrimp

¾ cup lime juice

1 cup chopped red onion

1 minced Serrano Chile (ribs and seeds removed)

1 cucumber (peeled and chopped)

1 avocado (peeled and chopped)

1 cup chopped cilantro

2 cups spinach leaves


Chop pre-cooked shrimp and place in to a glass bowl. Mix in lime and lemon juice. Cover and refrigerate for 1 hour. Mix in red onion, Serrano Chile, cucumber, avocado, and cilantro. Serve over bed of cold spinach leaves.

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