Shrimp Ceviche Cocktail
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Made With Our
Directions
Ingredients
- 1/2 cup and 2 Tablespoons fresh lime juice
- 1 pound (21-25 count) shrimp, fresh or frozen
- 1/4 cup white onion, diced
- 1/3 cup fresh cilantro, chopped
- 1/2 jar Stonewall Kitchen Tequila Lime Cocktail Sauce
- 1/2-1 Tablespoon hot sauce
- 2 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil
- 1 cup cucumber, peeled and diced
- 1 ripe avocado, cubed
- Salt
Directions
- Bring one quart salted water with 2 Tablespoons lime juice to a boil. Add shrimp, cover and bring water to a boil again. Remove from heat, drain, replace cover and allow to sit 10 minutes. Peel, devein and coarsely chop shrimp. Allow to cool in a bowl.
- Toss with lime juice, cover and refrigerate for about 1/2 hour.
- Combine shrimp with remaining ingredients. Salt to taste.
- Place mixture back in the refrigerator until ready to serve.
- To serve, place shrimp in a martini glass or festive bowls. Garnish with cilantro sprigs and lime slices.
- Pass the tortilla chips.
