Shrimp & Avocado Ceviche

30 min
4Guests
easy
A simple and delicious summer recipe that is sure to impress your guests! Excellent as an appetizer in smaller portions or as a meal in itself. Serve with crostini, tortilla chips, or a whole wheat wrap along with your favorite summer drink.
All ingredients

5 tbsp. Oliviers&Co Organic Green Lemon & Olive Oil

3 tbsp. Oliviers&Co Specialty Vinegar with Pineapple & Timut Pepper

1 tsp. Oliviers&Co Salt from Camargue

24 large shrimp, peeled and deveined

5 limes, juiced

2 avocados (ripe, but still slightly firm)

2 tsp. Spice Mix

Directions

In a large bowl, marinate the shrimp in the juice of the limes, the Oliviers&Co Organic Green Lemon & Olive Oil and the Specialty Vinegar with Pineapple & Timut Pepper for about 10 minutes.


Drain the shrimp,s reserving the marinade. Saute the shrimps in a non-stick skillet for 2 minutes or until they just begin to turn pink, but are still soft and tender. Return the shrimps to the marinade.


Just before serving, peel and slice the avocados and add to the shrimps, tossing gently.


To serve, delicately arrange the shrimps and avocados in serving dishes, dusting with Spice Mix and Salt from Camargue.