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Cilantro Lime Sour Cream Ceviche



– 3 lbs. shrimp, peeled and deveined – Juice of 8 limes – Juice of 8 lemons – Juice of 3 oranges – 1 red onion, diced – 2 large tomatoes, diced – 1 serrano pepper, diced – 1 bunch cilantro, finely chopped – 4 oz. Real California sour cream or crema Mexicana – 2 large cucumbers, peeled and diced – 2 large avocados, diced – Tortilla chips (optional)
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Lightly blanch shrimp in boiling water for roughly one minute. Transfer to ice water for five minutes, drain and cut shrimp small pieces. Combine citrus juices, add shrimp and marinate for two hours in refrigerator. In a separate bowl, combine onion, tomato, Serrano pepper and cilantro. Add to marinated shrimp and refrigerate for another two hours. Spoon into four individual bowls or cups and finish with cucumber and avocado. Add a 1-oz dollop or drizzle of sour cream to each and serve as-is or with tortilla chips.

Per Order:

Serves 4