Honey Lime Shrimp Ceviche

There aren't many dishes more vibrant & refreshing than ceviche. Fresh and light, it's absolutely the perfect appetizer when entertaining guests, cooling off from a hot summers day, or just as a satisfying seafood snack. Ceviche is fun to make because it's super customizable - and same goes for this Honey Lime Shrimp Ceviche! For example, if you like an extra kick, double up on the serrano or leave the seeds in. Play with the amount of cucumber, lime juice, and avocado to find the perfect balance for your tastebuds, The mix of veggies and herbs and shrimp produces a nice balance of flavors and textures, and it all comes together on a crunchy tortilla chip.

• 1 1/2 cups Cookwell & Co. Honey Lime Vinaigrette
• 1 lb. medium shrimp, peeled and deveined 
• 2 tbsp. salt
• 1 lime
• 1 cup red onion, finely chopped
• 1 serrano chile, seeded & minced
• 1 cup cilantro, chopped
• 1 cucumber, diced
• 1 avocado, peeled and cubed

• Drain shrimp and slice each one in half. Place in a bowl and pour the dressing over the shrimp. Sprinkle in the salt and juice from the lime. Place in the fridge for one hour.
• Mix in red onion, serrano and refrigerate for an additional 30 minutes.
• When ready to serve, stir in the cilantro, cucumber and avocado. Mix well and serve ceviche over rice or with tortilla chips. 

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