Summer picnics are the perfect time to grab a cute blanket and some friends and enjoy a great summer evening together. Pulling together an assortment of easy to nosh on nibbles that stay fresh in the heat can be a bit challenging, yet fun when the perfect spread comes together. When I want to step it up a notch from my usual cheese and charcuterie platter, I love to make this super easy recipe- cold shrimp ceviche for the win! Traditionally, the fish used in ceviches are raw and then cured with fresh lime. I opt to use cooked shrimp in this recipe, and no one has complained. Actually, I have gotten a few complaints-- there is never enough! This is the first thing to go every time.
Shrimp Ceviche
- 2 lbs. cooked medium-large shrimp, cut in 1" pieces
- 2 avocados, diced
- 2/3 c celery, finely chopped
- 1/2 c cilantro, chopped finely
- Juice of 2 limes (save a slice for placing on top for visual appeal)
- 1 tsp seasoning salt (I use 'Bob’s Salt' from a Chicago restaurant called Bob Chinn’s) or kosher salt
- 1 tsp black and red pepper mix to taste (I use McCormick's Hot Shot Extra Bold Hot Pepper Blend)
- Optional ~1 T tequila (I use Dulce Vida pineapple jalapeño tequila)
1. Gently mix together the chopped shrimp & avocados in a medium sized mixing bowl.
2. Add the chopped celery & cilantro to the mixture and stir.
3. Add freshly squeezed lime & dry seasonings and stir gently.
*Optional: Add tequila. (Not recommended if serving to children)
4. Chill in refrigerator for at least 15 minutes.
5. Serve with either chips of your choice or jicama for a healthier, lo-carb option.
Another healthy choice is to serve this on a bed of arugula as a fresh summer ceviche salad- the perfect light lunch!
* Wine suggestion: A light, crisp Pinot Gris or Sauvignon Blanc pairs excellently. Enjoy!
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