LOGO

Good nutrition can be fun, flavorful, fast and affordable!

fruitPackets

Ceviche

with Bay Shrimp
Peru
Ceviche is a seafood dish popular in the costal regions of the Americas. In fact, it’s part of Peru's "national heritage" and has a holiday declared in its honor.

Assuming you have your batch of Pico de Gallo salsa at the ready, this is a very quick and easy recipe.

Ceviche also works well as a dip with chips, in soft tortillas, on hard tosdada shells, or just by itself.
 
Ingredients

  1 cup bay shrimp, precooked
  1 cup Pico de Gallo salsa
  1 sliced avocado
  Juice of 1 fresh lime

Instructions

Combine the Pico de Gallo salsa and shrimp in a medium sized bowl and mix together with a large spoon. Garnish with avocado slices. Squeeze on fresh lime juice to taste.

Fun Variations

Have handy a good traditional hot sauce like Tapitio for those adventurous souls who like it hot, hot, hot!

We suggest bay shrimp because it’s usually precooked and readily available. But you can experiment with many different kinds of fish, crab, or even octopus.

Try adding some diced cucumber.

customer reviews

Thre are no reviews to display

Featured Recipe

News Articles

On the Front Lines of Food Safety — Farmworkers Have Your Back - Food Safety News
U.S. Labor Secretary Perez Visits California Farm Certified by the Equitable Food Initiative - Yahoo Finance
Costco Works with Andrew & Williamson to Boost Organic Supply - The Packer

The Tomato Vine

"Cool as a cucumber" is not just a catchy phrase. The inner temperature of a cucumber can be up to 20 degrees cooler than the outside air.