Traditional ceviche uses only the acids from citrus to “cook” the seafood involved. Our shrimp ceviche is the perfect option if you prefer to cook the seafood first. By cooking the shrimp for a... quick three minutes and then shocking it in cold ice water, you’ll still get the perfect consistency of shrimp and the bright taste but without worrying if the seafood is safe to eat. With red onion, red pepper, pineapple, and topped with fresh cilantro this is the perfect dish to eat on a hot summer day when turning on the oven seems insane, or in the dull days of winter when you need a bright dish to lighten your day. Serve the ceviche on top of a single piece of romaine lettuce for a healthy and beautiful dish.