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Shrimp Ceviche with Tequila and Avocado
Serves 4 as a first course or 12 as an hors d'oeuvre


The tequila is a "secret ingredient" in this recipe that adds a wonderful tang to an already delicious combination of flavors. Have a contest to see which of your guests is the first to guess the secret ingredient. This ceviche can be served in a margarita glass (fancy) or in a warm corn tortilla (simple ceviche soft taco) as a first course. Or, for a lovely hors d'oeuvre, fill cup-shaped tortilla chips with a teaspoon of ceviche and place on a platter with a sprinkle of finely chopped cilantro.


1 lb large shrimp (31/35 count), peeled, deveined, tails removed, chopped into 1/2 inch pieces

1 sm red onion

1/2 medium red bell pepper, stem, ribs and seeds removed, finely diced

1/2 cup freshly squeezed lime juice (8-9 medium limes)

1/4 cup premium silver tequila (2 ounces)

1 small fresh serrano or jalapeno chili, stem and seeds removed, finely chopped

1/2 cup coarsely chopped fresh cilantro

1 small avocado, peeled and finely diced

salt & pepper to taste


Mix together the shrimp, onion, bell pepper, lime juice, tequila and chili. Cover and refrigerate for at least 2 hours and up to 24 hours.


Just before serving, gently fold in the cilantro and diced avocado, season to taste with salt and pepper, then cover and let sit at room temp for 20 minutes.



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