I hosted a little get together with some girls recently with a Sangria and Ceviche theme and had to share it with you! My friend, Robyn, gave me this ceviche recipe, so I give her total credit for it’s creation.
Having never made ceviche before, I really had no idea what to expect, but this was super easy. As for the sangria, instead of trying to make it, I stumbled upon this AMAZING organic brand called Eppa. To. Die. For.
Both the red and the white are excellent and all you have to do is add fruit to make it feel like you made it fresh!
Gather all your ceviche ingredients and chop the cilantro and tomatoes. The recipe calls for “de-seeding” the tomatoes. That basically means remove all the soft inner parts of the tomato, including the seeds. I did this by cutting the tomato open, gently squeezing it, and then scooping out the inside parts.
After de-seeding the tomato, continue to cut the rest of the ingredients. This is shrimp ceviche, so I used a pound of frozen, cooked shrimp and let it thaw overnight. Cut each piece of shrimp into two or three pieces and add the rest of the ingredients.
Add the avocado last or right before serving since it tends to turn brown over time.
I zested the lime, but you can also use a grater. I zested a total of three limes.
When cutting the avocado, slice it up inside the skin first then scoop it out with a spoon.
And there you have it! Chill it for about an hour before serving. You can serve it with small tortillas or tortilla chips and a glass of sangria!
- 3 limes
- 1 C chopped tomatoes, de-seeded
- 1½ C diced avocado
- Fresh cilantro to taste
- ¾ tsp rock salt
- ¼ tsp black pepper
- 3 garlic cloves, minced
- 1 pound cooked and peeled shrimp
- Cut cilantro, tomatoes, shrimp, and avocado
- Mix all ingredients except limes
- Zest or grate 3 lime peels and then cut and squeeze lime juice into the ingredients
- Toss and chill for one hour
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