Shrimp Ceviche In Cucumber Cups
Shrimp Ceviche In Cucumber Cups is a gluten free, primal, and pescatarian main course. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 3g of fat, and a total of 119 calories. This recipe is typical of South American cuisine. If you have juice of lime, paprika, bell pepper, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.
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Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.