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Shrimp Ceviche

This is a great salad spooned on top of butter lettuce to begin a meal or alternatively as an appetizer with chips. Depending on the time of year, use seasonal citrus and ingredients to compliment the fish. In this dish you can use cooked shrimp or crab, or raw halibut or albacore. If using raw fish be sure to allow time to marinate and allow the acidity to “cook” the fish. The acidity found in the JUSTIN Sauvignon Blanc cuts through the fattiness of the avocado, while the JUSTIN Sauvignon blanc does have flavors similar to the citrus, bell pepper and cilantro.

  • Prep time: 10 minutes

  • Total time: 1 hour

  • Servings:   4


  • 1 ea Avocado diced (ripe but firm)
  • 1 cup Cooked shrimp (peeled and deveined, for larger shrimp chop; otherwise use small shrimp)
  • 1/2 cup Assorted citrus segments (reserve the juice) e.g. tangerines, car acara, pomelo, white oro blanco grapefruit, navel oranges, or use anything you have available
  • 3 tablespoons Minced red or orange bell pepper
  • 1/2 cup Diced tomato (seeds and core removed)
  • 2 tablespoons Freshly chopped cilantro
  • 1 ea Diced small red onion
  • 1 tablespoon Olive Oil
  • 1 ea Lime (juiced)
  • To taste Sea Salt
  • Pinch Cayenne pepper


  • Add shrimp, citrus segments, bell pepper, tomato, cilantro, and red onion in a bowl; lightly toss
  • Season to your liking with reserved citrus juice, olive oil, sea salt and cayenne pepper
  • Gently mix in avocado
  • Serve in a bowl alongside fresh tortilla chips
  • For best results have citrus at room temperature

Quick Tip

Substitute tortilla chips with plantain chips or taro chips for a healthier option