Perfect dish for hot summer days – serve it chilled as an appetizer or as light lunch or dinner. It’s a delightful refreshing and healthy meal combining shrimp with grapes and cucumber.

Preparation time: 20 min (+ 1 hour refrigerating)

What you need:

1 lb (500g) medium shrimp, peeled and deveined

½ tablespoon olive oil

½ English cucumber, peeled and diced

1 cup (150g) green grapes, halved

1 medium jalapeno, seeded and finely chopped

2 green onions, finely chopped

Juice of 3 limes

Salt & fresh pepper

Chili flakes (optional)

1 bunch fresh cilantro/coriander, chopped

Fresh crusty bread for serving (optional)

How to do it:

Heat olive oil to medium heat and cook shrimp, about 1 ½ minutes on each side, set aside and cut into half

In a large bowl, mix cucumber, grapes, green onions and jalapeno, add lime juice and season with a bit of salt and fresh pepper

Add shrimp to the mix and refrigerate for at least one hour

Before serving, taste for seasoning and add chili flakes if you like it spicier; stir in fresh cilantro, ix well and serve immediately. Add fresh crusty break if you like

Enjoy!

Note: Cooking the shrimp, instead of marinating it in lime juice as traditional ceviche does, will allow you to keep leftovers in the fridge for a day.