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Rivulet Spiked Shrimp Ceviche

From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.

Rivulet Spiked Shrimp Ceviche Recipe®

  • 1 pound medium shrimp shelled and deveined
  • ¼ cup fresh lime or lemon juice
  • 2 to 3 tablespoons Rivulet Pecan Liqueur
  • ½ cup grape tomatoes, cut in half
  • ½ cup diced red or sweet onion
  • 1 avocado, peeled and diced
  • 1 jalapeno, finely chopped
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon salt

  1. Fill a large bowl with iced water.
  2. Bring a large pot of water to a boil and add the shrimp. Cook for 1 minute, drain and then immediately plunge the shrimp into water to stop them from cooking further.
  3. Cut the shrimp into ½-inch pieces and transfer to a bowl. Stir in the lime juice and Rivulet Pecan Liqueur. Cover and refrigerate for 30 minutes.
  4. Add the tomatoes, avocado, jalapeno, cilantro, and salt. Gently toss to combine the ingredients.

Yields 4 servings

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