RECIPES > Appetizers > Shrimp Ceviche Salad

Shrimp Ceviche Salad


  • 2-3 Garden Fresh Tomatoes
  • 1/2 Red Onion
  • 2 Avocados
  • 1-2 Cucmbers, 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,k avocados and cucumbers. Finly 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