For those uncertain (or down right opposed) to traditional ceviche…perhaps you will be won over by shrimp ceviche. It is a wonderful cold salad that screams summer all winter long.

Shrimp Ceviche

This is a fantastically easy salad that comes together in about 15 minutes and serves 4 heaping bowlfuls. Just take:

3 large handfuls shrimp tails removed and chopped, 1 red pepper, 6 cherry tomatoes, 1/2 cucumber, 1 avocado, juice of a lime, 1/2 cup dill (I ran out of cilantro), 2 heaping tbsp of horseradish, splash of olive oil and kosher salt and ground pepper. Mix. Serve

We eat it with something equivalent to whole wheat Paris toasts slathered in balsamic and carmelized onions. It got the nod of approval tonight!