Shrimp Ceviche Cocktail Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. shrimp (fresh or frozen)
1/2 c. lime juice
1/2 c. lemon juice (fresh or bottled)
1 c. of peeled, diced and de-seeded cucumber
1 c. diced red onion
1/4 c. finely chopped cilantro
1 serrano chili, de-seeded and minced
1/4 c. cocktail sauce (may need to add more for taste and to reduce acidity)
1 Avocado peeled and sliced
1 tsp sugar
salt and pepper to taste
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Directions: |
Directions:Clean, de-vein and dice shrimp. Mix lemon and lime juice together in a bowl and place the diced shrimp in the juice. Place in fridge (30 min.) while you dice and prep the other ingredients. Dice cucumber and red onion; mince serrano chili; chop cilantro. Place prepared vegetables in a bowl. After 30 min. in the fridge remove the shrimp and add it and the juice to the diced vegetables. Stir. Add cocktail sauce and sugar until acidity of juice mixture is palatable but not sweet. Grind salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with Pita Chips/Homemade tortilla chips as a dip or with sliced avocado on top as a soup. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: The Ceviche may be too lemony or limey. If it is I use cocktail sauce and or ketchup to get the acidity down and it also enhances the color.
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