A refreshing and tropical twist on classic ceviche, where the zesty notes of Cara Cara Orange Vanilla Balsamic Vinegar pair perfectly with creamy coconut milk and fresh pineapple, creating a vibrant and exotic appetizer.

I N G R E D I E N T S :

• 1 lb shrimp, peeled, deveined, and chopped
• 1/2 cup Rocky Mountain Olive Oil Cara Cara Orange Vanilla Balsamic Vinegar
• 1/4 cup coconut milk
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/2 cup fresh pineapple, diced
• 1/4 cup fresh cilantro, chopped
• juice of 2 limes
• 1 teaspoon Grind Spice Co Rocky Mountain House Blend Salt
• plantain chips for serving

I N S T R U C T I O N S :

1. 1. In a large bowl, combine the shrimp, Cara Cara Orange Vanilla Balsamic Vinegar, coconut milk, red onion, jalapeño, pineapple, cilantro, and lime juice.
2. 2. Stir well to coat the shrimp and let it marinate in the fridge for 30 minutes to 1 hour, or until the shrimp is opaque.
3. 3. Season with House Blend Salt.
4. 4. Serve chilled with plantain chips.

N U T R I T I O N A L  I N F O :

Estimated per serving: 310 calories • 24g protein • 14g carbs • 18g fat • 520mg sodium

Estimated values may vary based on shrimp size, coconut amount, and ingredient brands.