Skip Navigation

All Blog Posts

Happily Pink's Summer Ceviche Recipe

Recipes — July 7, 2021

Gallery Content

  • Ceviche taco with Late Disgorged Sparkling

We've partnered with Natalie at HappilyPink to create summer's perfect sparkling wine pairing—Ceviche & Late Disgorged Brut. Try her recipe at home!

Ingredients

  • 1 ½ Pounds Shrimp (cooked, peeled, deveined)
  • ¼ Cup Lemon Juice
  • ¼ Cup Lime Juice
  • ¼ Cup Cucumber Diced
  • ¼ Cup Red Onion Diced
  • ¼ Cup Tomato Diced
  • ¼ Cup Cilantro Chopped
  • 1 Large Avocado Diced
  • Pinch of Salt
  • Pinch of Fresh Ground Pepper
  • Pre-Made (or Homemade) Corn Tostada Shells
  • Optional Garnish: Lime Wedges or Avocado Slices

Instruction

  1. Chop shrimp then add to a mixing bowl with lemon and lime juices. Allow to marinate for 20-30 minutes

  2. Stir in cucumber, red onion, tomato, cilantro, avocado. Season with salt and fresh ground pepper. Refrigerate until chill.

  3. Bake pre-made corn tostada shells in the oven for 3-4 minutes at 350 degrees fahrenheit, or microwave for 30-45 seconds

  4. Bake pre-made corn tostada shells in the oven for 3-4 minutes at 350 degrees fahrenheit, or microwave for 30-45 seconds
    Tip: Use a slotted spoon to drain the ceviche before placing it on the tostada.

  5. Alternatively, serve ceviche in small, individual bowls with chips on the side.

This site uses cookies. Learn more about our Privacy Policy.