Ceviche is one of those restaurant appetizers that's great during the hot summer months because it's a cold, refreshing way to start any meal. But if you adore shellfish as I do, it seems a waste to use a wonderful shellfish such as shrimp for an appetizer. I much prefer to eat my shellfish for a main course. So, when Sunset magazine suggested taking that same appetizer and spooning it over taco chips to make an entree, I was over the moon. Now I could finally finish off the ceviche rather than leaving half of it in the cup so as to no spoil my dinner and you can too.
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