Shrimp Ceviche

This zesty dish is a refreshing addition to any gathering.  Pro Tip: You can easily replace the shrimp for cauliflower to make this dip vegan approved.


  • 1 lb cooked shrimp (peeled and cut into bite sized pieces)
  • 1 ½ cups chopped celery
  • 1 red bell pepper (diced)
  • ½ cup chopped cilantro
  • ½ cup Tres Latin Foods Salsa of choice
  • ¼ cup chopped green onions
  • Juice from 4 limes
  • Zest from 1 lime
  • 2 Tbsp Olive Oil
  • Salt and pepper (to taste)


  1. Toss the shrimp, celery and bell pepper in the lime juice
  2. Add a dash of salt and let sit for 5 minutes
  3. Toss in the rest of the ingredients and let chill in the refrigerator for 2 hours or overnight
  4. Serve cold