Appetizer
Shrimp and Honeydew Ceviche
I promise this is the most refreshing and bold ceviche you have ever tried...
Posted
6/1/23
Level
Easy
Cook
15 mins
Serving
3-4
Be the best with this Summer Ceviche. Cool and refreshing with bright, bold flavors. You’ll be out of the kitchen, cocktail in hand, in record time. 🍤🍈
Recipe:
1 pound peeled, uncooked shrimp
1 cup cubed honeydew melon
1 cup seeded, diced english cucumber
3 scallions, thinly sliced
1/2 cup fresh lime juice (from about 5 limes)
Pinch of kosher or spicy salt
1/2 cup chopped cilantro leaves
Place all the ingredients except cilantro in a bowl and toss to combine. Cover and refrigerate for 1 hour, stirring every 20 minutes. Add cilantro just before serving.
PS - if you are skeptical about the lime juice “cooking” the shrimp (it does), blanch the shrimp in just-boiled water for one minute and then proceed with the recipe.
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Warm, golden baguettes with a crackly crust and soft, airy center—freshly baked the very same day
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