Shrimp Ceviche Recipe

Summer has a way of calling for simple things done well.

Fresh shrimp, bright citrus, fresh garden vegetables and fruits, with just enough heat to keep things interesting. This shrimp ceviche is light, refreshing, and made for warm afternoons with a glass of chilled Grenache Blanc in hand.

We’re sharing this recipe as part of our Summer Club Release celebration—a taste of the season and another reason to gather around the table. We hope it finds its way into your kitchen long after the last bottle from this release has been uncorked.

Enjoy, and cheers to a summer well spent.

 

First picture is of shrimp ceviche in a bowl with chips on the side. Second picture is a bottle of Casino Mine Ranch Grenache Blanc and wine glass with exaggerated shadows.

Shrimp Ceviche

Serves 4

Ingredients

1 lb raw or cooked shrimp, peeled, deveined, tails off
3/4 cup fresh lime juice (about 6 large limes)
1 large tomato, diced
1 large avocado, diced
1/2 cup red onion, minced
1/2 cup cilantro, minced
1 jalapeño, seeded and diced
Salt and pepper to taste (about 1/2 tsp salt)

 

Directions

  1. If using frozen shrimp, thaw in warm tap water for 10 minutes.
  2. Squeeze lime juice into a large bowl (don’t use bottled juice).
  3. Drain and gently squeeze shrimp, then dice and add to the lime juice.
  4. Marinate: 15 minutes for cooked shrimp, or about 1.5 hours for raw shrimp (until opaque and pink — the acid “cooks” it).
  5. While it marinates, dice the tomato, red onion, cilantro, and jalapeño into a separate bowl. Refrigerate if using raw shrimp.
  6. Dice the avocado last, right before combining, so it doesn’t brown.
  7. Combine everything, season with salt and pepper — but taste-test with a chip first since chips add their own saltiness.
  8. Serve cold with chips, on a tostada, or in tacos.

Enjoy with our Summer Release Wines!

 

We’re pairing this entree with the rich yet focused palette of our 2022 Grenache Blanc offering layers of ripe apple, apricot, citrus peel, and subtle anise, carried by balanced acidity and a generous, unctuous texture.  It doesn’t overpower the delicate seafood. It echoes the flavors and balances the savory depth while cutting cleanly through the shrimp and avocado’s natural richness.

Need a bottle for your table? Make sure to purchase the 2022 Grenache Blanc for your next shrimp ceviche summer meal.