Monday, January 11, 2010

Shrimp Ceviche

I, along with so many love this dish from Liza that I just had to post it and share with you. It's fun, festive and a must have for any cocktail party or Cinco de Mayo celebration.


2 pounds cooked shrimp, peeled and deveined

1 tablespoon of crushed garlic

1/2 cup finely chopped red onions

1/4 cup fresh cilantro

1 1/2 cups tomato and clam juice cocktail

1/4 cup ketchup

/4 cup fresh lime juice 1 teaspoon hot pepper sauce or to taste

1/4 cup prepared horseradish

salt to taste

1 ripe avacado peeled, pitted, and chopped

Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avacado. Cover and refrigerate 2-3 hours.


Nicole said...

YAY!!! My favorite! Thx!