Sun Dried Tomato Ceviche
Overview
Robust sun dried tomatoes and zesty jalapeño peppers matched with bright flavors of lime juice and shrimp make this one fresh dish. Delicious bites of onion and cucumber deliver the perfect added crunch. Selecting the correct avocado is key when creating this dish, make sure you have it ripe enough it yields to firm gentle pressure. It will feel lightly soft but not mushy to the touch. If you avocados are very firm place inside a brown paper bag overnight to allow for faster ripening. Serve alongside crunchy tortilla chips as a light appetizer or topped on a burrito bowl for an entree.
Total Cook Time: 45 minutes
Serves: 4
Gluten Free
Bella Products Used:
Sun Dried Tomato Halves with Extra Virgin Olive Oil and Italian Herbs 7 oz
Sun Dried Tomato Halves with Premium Oil with Italian Herbs 8.5 oz
Ingredients
- ½ large red onion, thinly sliced along the grain
- 1 ½ tsp salt
- ¼ tsp black pepper
- ¾ c fresh lime juice
- 2 garlic cloves, finely minced
- 1 jalapeno pepper, finely chopped
- 1 lb cooked shrimp
- ½ c fresh cilantro, finely chopped
- 1 c diced cucumber
- 1 c Bella Sun Luci sun dried tomato halves in oil, rough chopped
- 1 c diced cucumber
- 1 ripe avocado, diced
Directions
- In a medium bowl add the red onion and lime juice, toss to coat with salt and pepper.
- Combine shrimp, garlic, and fresh chilies, and gently mix. Add in the tomatoes, cucumber, and cilantro then stir to combine.
- Let the mixture marinate in the refrigerator for at least 45 minutes before serving.
- Serve chilled alongside tortilla chips or in a lettuce cup.
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