Est. 2021 · Members in 40+ countries
Illustration of Shrimp Ceviche
Mexican · Starter

Shrimp Ceviche

Prawns cured in lime juice with onion, chilli, tomato and coriander.

Time
30 min
Serves
4
Skill
Easy
Heat
●●●
Diet
Pescatarian

Pairing at a glance

The pairing logic

Lime-cured seafood loves the grassy, citrusy edge of blanco tequila.

  • citrus
  • fresh
  • spicy
  • herbal
What to pour

DRINK WITH THIS

Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →

The recipe

HOW TO MAKE IT

Ingredients · serves 4

Method · prep 25 min · cook 5 min

  1. 1

    Place the prawns in a bowl, cover with lime juice and refrigerate 20–30 minutes until opaque.

  2. 2

    Add onion, chilli, tomato, cucumber and coriander.

  3. 3

    Season with salt and fold in diced avocado at the end.

  4. 4

    Serve cold with chips or tostadas.

Cook’s tip

Use very fresh prawns and serve immediately.

Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.