Shrimp Ceviche & White Wine Spritzer

Serves: Six | Prep: 50 min | Cook: 0 min

Ingredients:

Shrimp Ceviche:
2 lbs cooked shrimp, peeled, deveined and chopped
1 cup cherry tomatoes, quartered
1/2 cup red onion, finely chopped
2 jalapenos, minced
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1/4 tsp pepper
1 avocado, cubed

White Wine Spitzer:
1 lemon wedge
1 lime wedge
6 oz white wine, chilled
2 oz sparkling water, chilled

Garnish:
Lemon slice
Lime slice

Directions:

Shrimp Ceviche:
In a large bowl add shrimp, red onion, cherry tomatoes, jalapeno, orange, lemon, and lime juice, parsley, cilantro, salt, and pepper. Toss to coat and refrigerate for at least 30 minutes. Just before serving fold in avocado and serve with tortilla chips.

**Tip: ceviche can be made in advance and kept in the refrigerator for up to 8 hours.

White Wine Spitzer:
To a wine glass filled with ice, squeeze in the lemon and lime wedges. Add white wine, top with sparkling water and garnish.

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