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Grains & Couscous Salads

Shrimp Ceviche Couscous

A vibrant fiesta bursts forth on your plate with this Shrimp Ceviche Couscous. Tender, sun-kissed Brickman’s Tomato Basil Couscous forms the base, flecked with fragrant basil and whispers of sweet tomato. In every bite, a kaleidoscope of textures and flavors unfolds, from the fluffy couscous to the tender shrimp, the juicy tomatoes to the creamy avocado.
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This Shrimp Ceviche Couscous is a summer celebration held in every bowl, a symphony of fresh, vibrant flavors that leaves you reaching for another bite, and then another.

Ingredients
  • 6oz. Brickman’s Tomato Basil Couscous – #964707
  • 1oz. Tajin
  • 2oz. Shrimp
  • 1oz. Agave
  • 2oz. Mandarin Orange Segments
  • 1oz. Diced Jalapeno Pepper
  • 1oz. Diced Avocado
  • 2oz. Quartered Heirloom Tomatoes
  • 1oz. Diced Red Onion
  • 2pc. Lime Wedges
  • 2oz. Diced Cucumbers
  • 5oz. Tortilla Chips

Directions

  1. In a medium mixing bowl, add all ingredients other than the agave, Tajin, and tortilla chips.
  2. Toss and cover in plastic wrap. Refrigerate overnight.
  3. Roll the rim of the glass in the agave and then roll it in the Tajin
  4. Fill the glass up with the couscous mixture. Garnish with a lime
  5. Serve with tortilla chips.

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