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

 

meat

Grass Fed Angus Beef

recipes

Hempler’s Bacon-Wrapped Asparagus

artisan cheese

Wild Foraged Mushroom, Fontina & Havarti Pizza

floral & garden

Growing the Perfect Tomato

floral & garden

Our Fresher, Longer Lasting Roses

recipes

Baked French Toast

beer and wine

Bienvenidos Papa Bueno

community

Local Producer Spring Update

recipes

Rotisserie Chicken Gruyère Quesadillas & Watermelon Jicama Salad

recipes

Roasted Salsa

community

Celebrate Earth Day with Eco-Friendly Products

recipes

Coconut Date Breakfast Bar

diy

Pesto Pasta

fresh flavor magazine

Eggs Benedict Buffet

delicatessen

Ham & Cheese Stuffed Mushrooms

recipes

Farm to Fork Fritatta
X
- Enter Your Location -
- or -