Sunny Day Shrimp Ceviche

Ahhh.. sweet summertime. With so many opportunities for barbecues, bonfires, holidays and celebrations in these summer months, it can be easy to overindulge. But, if you’re like me, you don’t want to be “that girl” showing up with a bland, boring salad. Below is my go-to summertime recipe to recipes to share with friends and family. It’s refreshing, light, and seriously delicious to nosh on as you sit poolside or play corn hole at your next family cookout!


2lbs wild caught baby shrimp, fresh or defrosted (if frozen)*
One red pepper, diced
One yellow pepper, diced
One avocado, cubed
One cup of cherry tomatoes, cut into fourths
1/4 red onion, diced
One lime, juiced
One bunch of fresh cilantro
Salt and pepper to taste

1. Combine all chopped vegetables and cilantro EXCEPT the avocado into large mixing bowl with shrimp.
2. Add lime juice, salt, and pepper to taste and mix.
3. Gently fold in avocado cubes.
4. Serve with plantain chips for scooping, inside butter lettuce leafs as a light lunch, over quinoa as a refreshing dinner, or just scoop it solo with a fork!

*I buy mine in the freezer section from Costco!