Pickled Onions
2 G&R Farms® Vidalia® Onions, sliced thin
1½ cups apple cider vinegar
½ cup water
½ cup sugar
½ tbsp whole black peppercorns
Ceviche
1 lb raw peeled shrimp
4–5 fresh limes
1 ripe avocado
½ cup tomato, chopped
⅓ cup pickled Vidalia onions, chopped
1 small Jalapeño
2 tbsp fresh cilantro, chopped
½ tsp salt
½ tsp black pepper
Prep Time: 20 mins
Pickling Time: 24 hrs
Chill Time: 2–3 hrs
Servings: 4
Pickled Onions
1 Place onions and peppercorns in a sealable jar or container. Mason jars work the best.
2 On 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.
Tip: Make these at least a day in advance for best results. The onions keep 3–4 weeks in the fridge.
Ceviche
1 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 mostly 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.
2 Just before the shrimp is done “cooking” in the lime juice, chop the remaining ingredients. Then stir the avocado, tomato, Jalapeño, onions, and cilantro into the shrimp. Season with salt and pepper.
3 Serve with tortilla chips or over a salad. Enjoy!
To learn more about G&R Farms®, visit www.grfarms.com
