Shrimp and Honeydew Ceviche

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.