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The Perfect Summer Picnic Recipe

DELICIOUS SHRIMP CEVICHE IN 5 EASY STEPS

Article by Susan Ginsberg

Photography by Susan Ginsberg

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


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)


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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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Email: Susan@stopandbreathe.org, find me on: InstagramFacebook, or visit my website: StopandBreathe.org

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