We’re ringing in the holidays on Mid-Week Mixers with southern Holiday recipes. Today is Mexican Shrimp Cocktail sometimes known as Ceviche. You control the spiciness by altering the ingredients. I’ll put suggestions in the ingredients in case you want to tone it down or spice it up all the way!
Mexican Shrimp Cocktail – Mid-Week Mixers
1 pound peeled, medium-size cooked shrimp, deveined and halved
3 plum tomatoes, diced
3 jalapeño peppers, seeded and diced (substitute mild green chiles)
1 small sweet onion, diced
1 garlic clove, minced
1/2 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup chili sauce
1/4 cup spicy tomato juice (can use hot and spicy, or regular for a milder taste)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
2 tablespoons hot sauce (mild, medium, hot)
2 tablespoons prepared horseradish (optional)
1 avocado, diced
Kosher salt and freshly ground black pepper
1. Stir together first 13 ingredients in a bowl. Cover and chill 1 to 24 hours.
2. Stir in avocado; add salt and pepper to taste. Serve with tortilla chips.