Ceviche

**This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event**

INGREDIENTS

  • 1 lb seafood (we used Swai at the event)

  • 1/3 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped
  • 2 serrano peppers
  • 1/3 cup English cucumber, seeds removed and diced small
  • 8 tbsp fresh lime juice
  • 2 tbsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 avocado, diced small

DIRECTIONS

  1. Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3-4 smaller pieces (depending on how chunky you want).
  2. In a food processor, add the lime juice, lemon juice and 1 serrano pepper (seeds removed). Blend until smooth.
  3. Place shrimp in a large bowl. Add the serrano pepper-citrus mixture, red onion, cilantro, the remaining serrano pepper (seeds removed and diced small), cucumber, oregano, salt, and pepper. Gently toss the ceviche. Cover and refrigerate for at least an hour to let the flavors come together and for the shrimp to cook through in the acid from the lime juice.
  4. Before serving, add the avocado and adjust salt and pepper, as desired.

NOTES

  • This recipe calls for 2 serrano peppers. If less heat is desired, cut the quantity down to 1.