Spicy shrimp ceviche served with avocado, celery and olive, perfect as an appetizer or a late night snack

Spicy Shrimp Ceviche
Serves 10
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ceviche
  1. 1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  2. 1 cup thinly sliced English (seedless) cucumber
  3. 1/2 cup finely chopped red onion
  4. 2 plum (Roma) tomatoes, seeded, chopped
  5. 1 serrano chile, seeded, chopped
  6. 1/2 cup finely chopped fresh cilantro
Bloody Mary Marinade
  1. 1/2 cup ketchup
  2. 3/4 cup spicy Bloody Mary mix
  3. 2 tablespoons lime juice
  4. 1 teaspoon salt
Serve-Withs
  1. 1 large avocado, pitted, peeled and thinly sliced
  2. Celery sticks
  3. Almond-stuffed green olives
Instructions
  1. In large bowl, gently toss ceviche ingredients.
  2. In medium bowl, mix marinade ingredients with whisk. Pour marinade over ceviche.
  3. Cover and refrigerate 1 hour to blend flavors.
  4. Spoon about 1/2 cup of mixture into tall cocktail glasses.
  5. Top with avocado slices.
  6. Serve with celery sticks and olives.
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