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  • plated ceviche tacos with avocado lime

We've partnered with Natalie at Happily Pink to create summer's perfect sparkling wine pairing—Ceviche & Estate Brut Cuvée. Try her recipe at home!


  • 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


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 chilled.

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

4) Using a warm tostada shell, top 2-3 tablespoons of chilled ceviche onto the shell, then garnish if desired. (Tip: Use a slotted spoon to drain the ceviche before placing it on the tostada).

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