Poached Shrimp Ceviche
Credit: Jojet Ortega
Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic.
Poach shrimp for 40-50 seconds and remove from water using a strainer.
Roughly chop the shrimp and set aside allowing for the excess water to drain.
In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste.
Mix in your chopped shrimp, toss and refrigerate for at least 30 min. before serving.