Chef Dan Bazzinotti's Peruvian Shrimp Ceviche!
Prep time: 5 minutes
Is there anything better than ceviche in the summer? We’re head over heels with this zesty, refreshing appetizer that stars lightly roasted lime shrimp, colorful veggies (red onion, corn, roasted sweet potato), and Chef Dan’s top secret Coconut Leche de Tigre recipe. With cilantro, orange, and crispy fried quinoa for garnishing on top!
In your bag
- Lightly roasted lime shrimp
- Grilled corn, sliced red onion and roasted sweet potatoes
- Coconut Leche de Tigre
- Orange segments & watermelon radish
- Fried quinoa
- Chopped cilantro
At home
- Mixing bowl
That’s it! #Dinnersolved, dinner served.
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