Even if your weather is still less than desirable, shrimp ceviche always makes things feel like summer. Fresh tasting shrimp with avocado, onion, pineapple, tomato and fresh cilantro make this ceviche one of the best!
I promise that this recipe is so easy to make, you’ll wonder where it’s been all of your life. Yes the shrimp is raw when you start the recipe and you don’t cook them But due to the marvels of science and acid from the citrus, the shrimp will be ready to eat a few hours after soaking in the mixture.
Overnight is better because the flavor will be super intense! So let’s chat about how we get that delicious shrimp ceviche to actually travel from the bowl to your mouth.
There are several methods but the best way is to use some really good chips, with really good flavor from a brand with a really good mission statement. If you join all of those really good reasons together you’ll come up with Food Should Taste Good.
So many chips on the shelves nowadays are covered in space dust. That’s what I call the powdery coating on the chip, because it’s a little weird.
Food Should Taste Good Tortilla Chips are not covered in space dust and are made with minimal ingredients just like a chip should be. It’s a chip, let it be and keep them simple.
I used Food Should Taste Good’s Lime Tortilla Chips to scoop up that awesome ceviche, but there’s so many other flavors that you’ll want to try. That lime flavor though…wow, perfect for ceviche and paired with an ice cold beer is the way to go.
My first choice would be an awesome wheat beer like this Orange Wheat from Hangar 24. It’s light, refreshing and wouldn’t overpower the flavor of the ceviche.
There’s nothing I’d rather be doing this Cinco de Mayo than kicking back in the sun with my feet up, chips at my side and ceviche in my hand! Try and soak the shrimp overnight but don’t add the rest of the ingredients until about an hour before serving. The flavors are amazing with pineapple, cilantro, onion and a nice kick from a jalapeño. Have an awesome Cinco de Mayo guys!
This post is sponsored by Food Should Taste Good. All opinions are my own.
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