🥑 What Makes This Recipe So Good
When I’m traveling, shrimp ceviche is one of these dishes I simply HAVE to have to really feel like I’m on vacation. It’s almost indulgent with its bright, tangy flavors and vibrant, ripe ingredients. Pair it with a sauvignon blanc or a glass of champagne and set that phone to Do Not Disturb! Ceviche is incredibly satisfying, with hearty ingredients like avocado and cucumber and protein-packed shrimp. It’s perfect for warm weather, too, because it fills you up but it’s so light and refreshing that you won’t feel heavy after eating it. If shrimp isn’t your thing, you can actually make ceviche with a variety of fish types. I love to use shrimp because it’s pretty economical, almost always available at the grocery store, and has a perfect mild flavor. Tuna ceviche is also delish, or you could use red snapper, salmon, tilapia, or even scallops or crab. Whatever you choose, just make sure it’s properly processed and meets FDA guidelines for consuming raw or undercooked seafood. For a deep-dive into all things related to raw fish consumption, check out this article on the topic.
👩🏼🍳 Chef’s Tips
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