Prep time:
Total time:
Serves: 4-8
This is a beautiful way to serve ceviche as an appetizer! You avoid the double dipping into the bowl and the drips off the edge of the chip. It is also low carb! Serve with one of your favorite Bokisch white wines. I prefer the Verdejo!
Ingredients
- 1 or 2 English Cucumbers
- ¼ pint baby shrimp Ceviche
- 1 bunch Cilantro
- 1 lime
Instructions
- Cut Cucumbers into 1” slices and scoop out inside with melon baller.
- Fill with your favorite Ceviche from a local Mexican Market.
- Top with a fresh leaf of Cilantro.
- Upon serving, squeeze a bit of fresh lime juice on top.
Notes
Use English Cucumbers because the skin is edible. Wash thoroughly. To get fancy, you can peel stripes on the outside of each piece!
Use a small melon baller to scoop out the cucumber. Keep the cucumber to add back into the extra ceviche!
Add a small piece of sprig of fresh cilantro for garnish. Squeeze a bit of lime on top or add a slice of avocado!
I love this with our Verdejo, but you can also pair with Picpoul Blanc or Albarino!
