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Persian Lime Shrimp Ceviche
Ingredients
Scale
Serves about 4
1 small sweet onion, thinly sliced
1/2 lemon, thinly sliced
1/3 cup apple cider vinegar
1/4 cup Persian Lime Olive Oil
1/8 cup capers with their juices
1 tsp Salt Sisters Mojo Seasoning
Splash of Tabasco sauce
About 3/4 lbs of peeled & cooked shrimp (we used Red Argentine Shrimp)
Instructions
Place all in a bowl & toss to combine.
Cover & refrigerate at least 12 hours. Serve chilled & enjoy!