It’s pretty hard to believe that the hubby and I have been married for one year and one month today! Time seems to only fly by faster with every year that passes.
Reminiscing back to July of last year makes me think of a few things… the first, obviously being our wedding day. It was rainy, hot, humid, and quite honestly an absolute dream. When people talk about their wedding day being a blur, believe me, that statement is 100% valid – what I would give to be able to relive that day!
The second thing that July of 2017 makes me think of is our honeymoon in Cancun. The weather, atmosphere, service, and food were all outstanding. We stayed at an Excellence Resorts location and would highly recommend to anyone looking for a romantic getaway!
While honeymooning we tasted so many amazing dishes, including a few variations of ceviche. Ceviche is such a refreshing and light dish, and perfect for a simple summertime dinner!
Ingredients
- 1 lb shrimp (deveined) boiled until pink, then cooled + peeled
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- ½ medium red onion, diced
- 1 large cucumber, seeded + diced
- Juice of 1.5 limes
- 2 medium tomatoes on the vine
- ½ cup fresh cilantro
- Salt, to taste
- Pinch of black pepper
- ½ tsp garlic powder
Directions
- Cut all veggies and shrimp so they are similar in size. I cut mine to about the size of a blueberry [random size comparison, but you get the point!]. Be sure to remove the seeds from your tomatoes and cucumbers as you chop them – we don’t want the mushy/slimy texture of the seeds in our ceviche – seeds can be easily removed using a spoon.
- Pour lime juice over the veggie and shrimp mixture, mix well, then place in the fridge for at least 15 minutes to allow the flavor to absorb. [Tip: Allowing the mixture to sit in the fridge for a few hours, or even overnight, will give the veggies and shrimp time to absorb all the lime juice, bringing you an extra bright flavor!]
- Chop your fresh cilantro. Add the cilantro, salt, pepper + garlic powder to your shrimp and veggie medley.
- Serve on a bed of kale, crisp lettuce, or rice. Or in a crispy corn tortilla! You can also garnish with chopped avocado.
Did you try this recipe?! Leave me a comment or a rating and let me know what you think!