Lorena’s Shrimp Ceviche

By: Lorena Herrera

This fresh summer Latin American recipe is simple and delightfully tangy. We suggest you pair with a fresh crisp glass of our 2018 Los Carneros Chardonnay. Let the flavors of guava, lemon zest and just a hint of honey wash over your palate as it accents this spicy dish.

2 lbs Raw Shrimp
1/2 c Red Onion, Thinly Sliced
1 Jalapeno Ribs, Seeds & Stems Removed
1 cup Roma tomatoes, Seeded & Diced
3/4 c Cilantro Leaves, Chopped
1 Avocado Peeled, Seeded & Chopped
3/4 c Lime Juice
1/4 c Lemon Juice
Salt to Taste
Tapatío Sauce
Tortilla Chips for Dipping

Cook the shrimp in 2 cups of boiling water for 2 minutes.

Combine shrimp, red onion, jalapeno, tomatoes, cilantro and avocado in a bowl.

Pour the lime & lemon juice over the shrimp mixture. Add salt & Tapatío to taste.

Ready to eat right away or serve chilled. Pour a glass of 2018 Los Carneros Chardonnay and enjoy!