Pickled Vidalia Onions
2 G&R Farms® Peruvian Sweet Onions, sliced thin
½ tbsp whole black peppercorns
1½ cups apple cider vinegar
½ cup water
½ cup sugar
Shrimp Ceviche
⅓ cup pickled Peruvian Sweet Onions, chopped
1 lb raw shrimp, peeled
4–5 fresh limes
1 ripe avocado
½ cup tomato
1 small jalapeño
2 tbsp chopped fresh cilantro
½ tsp salt
½ tsp black pepper
Prep Time: 4 hrs
Servings: 6
1Start with the pickled onion. Make these at least a day in advance for best results. Place onions and peppercorns in a sealable jar or container. Mason jars work the best.
2On the stove, bring the vinegar, sugar, and water to a boil. Stir to dissolve the sugar and set aside. Allow the mixture to cool to just above room temperature. Pour over the onions. Seal and store in the fridge. (The onions keep for 3–4 weeks in the fridge.)
3To make the ceviche, chop the raw fresh shrimp into small pieces and place in a bowl. Juice the limes over the shrimp. Toss to coat. Make sure you are liberally covering the shrimp because it needs the acid from the lime to “cook.” Put the shrimp in the lime juice in the fridge for 2–3 hours.
4Just before the shrimp is done “cooking” in the lime juice, chop the remaining ingredients.
5Stir the avocado, tomato, jalapeño, onions, and cilantro into the shrimp. Season with salt and pepper.
Serve with tortilla chips or over a salad. Enjoy!
To learn more about G&R Farms, visit www.grfarmsonions.com
