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  • 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.