Shrimp Ceviche

• 1 lb of cooked shrimp
• Juice of 2 limes
• 1 c cucumber, diced, seeded & peeled
• 1/2 c finely chopped red onion
• 1 c diced, seeded tomato
• 1 Tbsp roughly chopped cilantro
• 2 jalapeno peppers, seeded and diced
• 1/4 c Persian Lime Oil
• 1/2 c Coconut Balsamic OR 1/2 cup Peach Balsamic

Chop shrimp in to 1/2-inch pieces in a medium glass bowl. Add lime juice, cumbers, onion & peppers. Refrigerate for 1 hour. Stir in tomato, cilantro, oil & balsamic. Let stand at room temperature for 30 minutes.

Vine & Olive