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ceviche

What's better during a hot summer day than a delicious serving of shrimp ceviche! Originating from the coastal countries of Latin America as far back as 2000 years ago, ceviche is one of the most popular starters served at La Posta. With warm chips on a sunny patio, this is one of the best treats you can give yourself! Here's the recipe we use, it's easy to make and can be whipped up quickly!

This recipe was scaled down for home use from the amounts we use in the restaurant (which make 2 1/2 gallons!). We hope you enjoy it!

1/2 cup Lime Juice
2 cups Pico de Gallo
3/4 t Salt
2 1/2 lbs Large, peeled and cooked shrimp (16/20 count), diced

Mix lime juice, pico de gallo, salt and diced shrimp together. Refrigerate. Serve on a bed of lettuce with warm tostada chips.