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Shrimp and Sungold Ceviche

Shrimp and Sungold Ceviche
Recipe Date:
September 6, 2022
Serving Size:
Cook Time:
Imperial (US)
As the cool of September rolls in, I find myself clinging on to the flavors and ingredients that keep the sunshine around for just a bit longer. Extend your summer by pairing one of my favorite recipes from my time in sunny Baja California, with your favorite vintage of Bayernmoor Rose.
  • 1 lb raw, good quality shrimp, shelled, deveined and cut into 1/2
  • 1 cup fresh squeezed lime juice
  • 1 cup sungolds, halved (or any of your favorite tomatoes, seeded and chopped)
  • 1 small red onion, finely chopped
  • 2 serrano peppers, seeded and finely chopped (tone down the spice by swapping in a jalapeno)
  • 1 small cucumber, seeded and finely chopped
  • 1 handful cilantro, finely chopped
  • salt and pepper to taste

After cleaning and cutting your shrimp to size, set in a bowl with half of the lemon juice and keep covered in the refrigerator for at least 30 minutes to 1 hour, or until the shrimp becomes opaque. 

Meanwhile, prepare all other ingredients. Once the shrimp has been “cooked” in the citrus, add everything to one bowl, toss, and enjoy with saltine crackers or tortilla chips. Cheers!