Shrimp Ceviche Recipe - 2022 Retreat Pinot Grigio Pairing

Beat the heat with this refreshing ceviche made from poached shrimp, zesty citrus, ripe avocado, and fresh cilantro. It’s the perfect no-cook dish to enjoy alongside a chilled glass of our Retreat pinot grigio.

Serving: 4 - 6

Prep Time: 15 minutes - 20 minutes

Cook Time: 4 minutes

Ingredients:

• 1 pound peeled and deveined raw medium shrimp, thawed if frozen

• 1/4 cup freshly squeezed lemon juice (from 2 lemons)

• 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)

• 2 medium tomatoes, seeded and chopped

• 1/2 small red onion, finely chopped

• 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)

• 1/2 cup chopped fresh cilantro leaves and tender stems

• 1/2 teaspoon kosher salt

• 1 medium avocado

• Tostadas or tortilla chips, for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.

2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.

3. Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.