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Summer Shrimp Ceviche

We put together this easy ceviche using cooked shrimp, Persian cucumbers, and our fresh pico de gallo. Serve with tortilla chips for a delicious appetizer. Serves 10.

Ingredients

1 pound cooked shrimp, chopped
3 pounds Barons Pico de Gallo
5 Persian cucumbers, chopped
2 cups tomato juice
1/2 cup fresh lime juice
2 garlic cloves, minced
Tortilla Chips, for serving
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Directions

  1. Combine all ingredients in a large bowl and mix until thoroughly combined.
  2. Refrigerate and let ceviche marinate for 2 hours.
  3. Remove from refrigerator and serve immediately with tortilla chips.
Print Recipe

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