Shrimp Ceviche

Serves: 4

Ingredients

• 1 pound cooked shrimp peeled and deveined, 21-25 per pound

• Juice of 2 limes

• 1 cup diced seeded peeled cucumber 1/4-inch dice

• 1/2 cup finely chopped red onion

• 2 serrano chiles or jalepeños seeded and finely chopped

• 1 cup diced seeded tomato

• 1 tablespoon roughly chopped cilantro leaves plus more leaves for garnish

• 1/4 cup TAO Lime Pressato Olive Oil and 1/2 cup TAO Coconut Balsamic Vinegar or TAO Mango Balsamic Vinegar or TAO Pineapple Balsamic Vinegar

Directions

1. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lime, and stir in cucumber, onion, and chiles. Refrigerate for 1 hour.

2. In a bowl, stir together tomato, chopped cilantro, oil, and balsamic. Add 1/4 teaspoon salt to the shrimp mixture. Let stand at room temperature for 30 minutes before serving. 

3.  Garnish with cilantro leaves, if desired.