Mexican cuisine really knows how to highlight the flavors of the sea with good salt, sweetness from fresh vegetables, and fragrant herbs. The Happy Hearts Kitchen loves the AOOC Persian Lime Infused Olive Oil in many Mexican dishes. This ceviche highlights the lime aspect and has a sweet AOOC Coconut Balsamic finish.
Ingredients
- 1 bag medium raw shrimp
- 2-3 diced cucumbers
- 2 Serrano peppers, diced
- 1 cup chopped cilantro
- 1/2 cup red onion or 1 medium sweet onion diced
- diced avocado (optional)
- diced tomato (optional)
- 1/2 cup AOOC Persian Lime OO
- 1/2 cup AOOC Coconut Balsamic
Directions
- In a large bowl, combine all diced veggies and herbs except the avocado.
- Parboil the shrimp, about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking.
- Remove from the ice water (draining as much water as possible) and dice the shrimp
- Add to the bowl with the rest of the ingredients. Stir well to combine.
- Chill for 1 hour to allow the flavors to marry.
Serve with tortilla chips or tostadas, makes enough for a large crowd or for a few very hungry folks 🙂
