RECIPES > Appetizers > Shrimp Ceviche Salad

Shrimp Ceviche Salad


2-3 Garden Fresh Tomatoes

1/2 Red Onion

2 Avocados

1-2 Cucumbers, peeled

Bunch of Cilantro

1/2 lb boiled or cooked shrimp (peeled)

juice of 1/2 lemon

Sutter Buttes California Lime Olive Oil

Salt and Pepper to taste


Dice in large chunks, tomatoes ,avocados and cucumbers. Finally dice red onion.

Chop cilantro and mix together with shrimp.

Salt and pepper to taste, add lemon juice and a splash of Sutter Buttes California Lime Olive Oil.

Serve with tortilla or pita chips.

For an extra burst of flavor, add 1 diced mango.


Arek KazmierczakShrimp Ceviche Salad