April 04, 2021 1 min read

Lemon Balsamic Shrimp Ceviche:


  • 1 lb. medium shrimp, peeled and deveined
  • 2 T. salt
  • 1 C. Sicilian Lemon White Balsamic Vinegar
  • 1 C. Lime juice
  • 1 C. finely chopped red onion
  • 1 jalapeno, seeds removed, minced
  • 1 C. chopped cilantro
  • 1 C. cucumber, peeled and diced into 1/2 inch pieces
  • 1 avocado cut into 1/2 inch chunks



  1. In a large pot, bring to a boil 4 quarts of water, salted with 2 T. salt. Add the shrimp and cook for 1 minute to 2 minutes maximum, depending on size of shrimp.
  2. Drain the shrimp and cut each piece of shrimp in thirds.
  3. Place shrimp in a glass bowl and mix in Sicilian White Lemon Balsamic, Lime Juice, red onion and jalapeno.
  4. Cover and refrigerate for a half hour. Right before serving, add the cilantro, cucumber, and avocado.
  5. Serve over top spinach leaves to make it into a salad.