Let me tell you—on a hot summer day, I want two things: to stay cool and eat something that feels like sunshine. This Shrimp Ceviche checks every box. It’s light, citrusy, and refreshing with just the right amount of zing—and the secret ingredient? A packet of my Thai Lemongrass Bone Broth. It adds a gentle warmth and protein boost that makes this no-cook dish taste like it came from a fancy beachside café.

Serves: 4 Total Time: 1 hour & 10 minutes (10 minute prep time, 1 hour rest time

Ingredients:

1 lb. shrimp, peeled, deveined and chopped

⅓ cup red onion, diced

¼ cup cilantro, chopped

⅓ cup English cucumber, finely diced 

Juice of 2 limes

¼ tsp ground black pepper

¼ tsp hand-harvested sea salt

1 ripe avocado, cubed 

1 packet Thai Lemongrass Bone Broth

Directions:

Gently toss all of the ingredients in a bowl until well combined.

Let refrigerate for at least 1 hour before serving to best allow all ingredients to meld together. Once rested, taste ceviche, and adjust any seasonings as desired with additional lime juice, sea salt, or pepper.