Floating Olive Branch
Mexican-Style Shrimp Ceviche


Ceviche Marinade: 

1 cup Clamato juice 

2 limes, juiced (about 1/3 cup) 

1 tablespoon hot sauce 

2 tablespoons Cilantro & Garlic White Balsamic Vinegar 

1/2 teaspoon Fleur de Sel 

1lb. raw shrimp peeled and cut into bite-sized pieces 

1/4 cup red onion, peeled and minced 

1/4 cup cucumber, minced 

1 cup fresh tomato, diced 

1 avocado, peeled and diced 

1 jalapeño, sliced 

2 tablespoons fresh cilantro, chopped 

2 tablespoons Jalapeño Aromatizado Olive Oil 

Tortilla chips 



Place clamato juice, lime juice, hot sauce, vinegar, and salt in a medium, non-reactive bowl, and whisk to combine. Add the shrimp, toss to coat, cover, and refrigerate. Marinate the shrimp for 20-30 minutes or until the exterior turns pink. Add the red onion, cucumber, tomato, avocado, jalapeño, and cilantro to the bowl, and toss to combine. Transfer the shrimp ceviche to a serving bowl and drizzle with olive oil. Serve with tortilla chips for dipping, scooping, and savoring.