There are many things I have missed during quarantine, but I have especially missed the fresh flavor of the shrimp ceviche at Mesero. There are few things better than a light, fresh dish paired with Topo Chico and a beautiful patio in 90-degree heat. This shrimp salad is not exactly like the ceviche, but it is close enough to hold me over until we can dine out again. I buy my shrimp freshly boiled at Central Market and it makes preparing this salad so quick and easy. I have also tried this salad with lime juice instead of lemon juice and love it both ways. Alex seems to prefer the lemon juice version, so I have stuck with that. This shrimp salad is best served cold and pairs well with tortilla chips if you like the extra crunch. Enjoy! xoxo
Images via Alex Phillips.
1 cup micro greens
1 shallot, diced
1 cup cherry tomatoes halved
1 large avocado, diced
2 cups boiled shrimp, peeled and diced
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
Combine micro greens, diced shallot, halved cherry tomatoes, diced avocado, and diced shrimp in a bowl. Top with olive oil, lemon juice, salt, and pepper, and mix well. Serve cold.
