This bright, flavorful shrimp ceviche pairs beautifully with the vibrancy of our 2024 Pahlmeyer Sauvignon Blanc. Marinated in citrus and tossed with avocado, cucumber, and fresh herbs, the ceviche mirrors the wine’s layered aromatics and vivid acidity, while offering a zesty counterbalance to its mid-palate opulence. The pairing brings out the best in both — a refreshing match for savoring the final weeks of summer. We hope you enjoy this recipe from Macy Martinez, our Member Services Associate Manager.
Ingredients
- 1 lb raw medium to large shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup fresh lime juice (about 8-10 limes)
- 1/2 cup fresh lemon juice (about 4-5 lemons)
- 1/2 cup diced red onion
- 1 jalapeño, seeded and finely chopped
- 1 cup diced and seeded English cucumbers
- 1/4 cup chopped fresh cilantro (or flat leaf parsley if preferred)
- 1 avocado, diced
- Salt and pepper to taste
- Tortilla chips, for serving
Method
- In a large bowl, combine the chopped shrimp with the lime and lemon juices. Cover and refrigerate for 1-2 hours, or until the shrimp turns opaque and is “cooked” through.
- Add the red onion, cucumber, jalapeño, cucumber, and cilantro to the bowl with the shrimp. Mix well.
- Season with salt and pepper to taste.
- Gently fold in the diced avocado just before serving.
- Serve the shrimp ceviche chilled with tortilla chips on the side and a crisp glass of Pahlmeyer Sauvignon Blanc.
