Sicilian Ceviche

All right you guys, this is one of my favorite shrimp salad recipes, and it has been passed down through the Maceo family for generations. My Uncle Vic brought me a sample one day and it was life changing. This recipe is super simple and fresh and keeps your carb count nonexistent, unless you have it with all the crackers (no judgement).

1 lb Fresh Gulf of Mexico Shrimp

1 / 2 cup Maceo Spice Shrimp & Crab Seasoning

Juice of 1 lemon

1/4 cup Extra Virgin Olive Oil

1/4 cup chopped parsley

1 cup chopped celery

1 tbl Maceo Spice All Season

Bring 4 cups water and Shrimp and Crab Seasoning to a boil. Add shrimp and boil for 3-4 minutes. Strain and let shrimp cool before chopping into bite size pieces. Toss all ingredients together and let sit for about 20 minutes for flavors to come together like The Beatles. If you don’t want to wait like Paula Cole, you don’t need to wait until the shrimp are chilled, and you don’t need to let the flavors meld, but it’d be a lot cooler if you did. Serve atop a bed of lettuce and tomato with a sprinkle of Maceo Seafood Seasoning on top.

Pro Tip: Chop up some fresh Avocado and mix in to give the salad a little extra somethin’.

If you try this recipe, use #cookingwithconcetta to share your results!