Quick Shrimp Ceviche

Tools

By Shannon O'Donnell

I met Jen & Keli during my first week at the UW, and we've been friends for a couple of decades now...often when we have a girls' night IN at my place, they let me try out some of my new recipes on them.  After 20 years of friendship, they don't mind being my guineau pigs for new dishes! I tore this recipe for Shrimp Ceviche out of Coastal Living magazine some time back.  We all agreed that it was pretty decent as is, but I feel like it needs a kick of something...perhaps some avocado next time?  Or a titch of cayenne to kick up the heat?  Regardless, it's super easy, and very refreshing on a warm summer's eve.

QUICK SHRIMP CEVICHE

Ingredients:

1 pound small shrimp, peeled and deveined and pre-cooked
1 small english cucumber, quartered and sliced
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 T minced jalapeno
2 garlic cloves, minced
1/4 cup fresh lime juice
2 T olive oil
Salt & pepper to taste

Directions:

Combine all ingredients in a large non-aluminum bowl.  Cover and chill for several hours to combine flavors (important!).  Makes 4 cups.

Spoon into 4 martini glasses and serve with a crisp, chilled white wine.

Most Popular

Shannon O'Donnell: Rainy Day Cafe

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

Weather Blogs

Shannon O’Donnell: Rainy Day Cafe

Tasty, Season-Appropriate Recipes

KOMO 4W with Paul Deanno

Western Washington Weather Webcast