Blog | Weekly Specials

Ceviche de Camarones

Ingredients

  • 1 lb Oregon pink shrimp
  • 1 cup Roma tomatoes, diced
  • 1 (5.75 oz) can Haggen Spanish Olives, whole stuffed, drained
  • 1/4 cup yellow onion, diced
  • 1 fresh jalapeño, finely chopped
  • 1 Tbsp parsley, finely chopped
  • 1 Tbsp cilantro, finely chopped
  • 3/4 tsp crushed red pepper
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 3/4 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large avocado, diced
  • 3/4 tsp lemon juice for tossing avocados

Directions

Rinse shrimp, pat dry with a paper towel. Place in a medium sized bowl. Add tomatoes, olives, onion, jalapeño, parsley, cilantro, crushed red pepper, lemon juice, olive oil, , oregano, salt and pepper. Stir gently. Toss avocado with lemon juice and add to the ceviche. Chill for 1 hour. 

Serve with a slice of lime and El Restaurante chips.

Download the printable recipe card Ceviche de Camarones Recipe Card

HAGGEN BLOG: Passport to Flavors Mexico Recipe for Ceviche de Camarones

 

community

Community Matters

grocery

A World of Tea

meat

Beefalo: The Healthiest Beef on Earth

delicatessen

It’s Salad Bar Season

diy

DIY Homebrewed Kombucha

recipes

Fluffy Cauliflower Rice

diy

DIY Infused Vinegars

grocery

Mavuno Harvest

recipes

Asian-Style Spaghetti Squash Noodle Salad

delicatessen

A Better Spice with Spice Hut

delicatessen

Football Finger Foods

produce

Beyond The Pale

recipes

Nourishing Soups

grocery

Serve Up Some Winners

produce

Pear Ceviche with Oysters

bakery

Finger Foods Festivities
X
- Enter Your Location -
- or -