It seems that we just talked, since we sent out our July Bonus Post only days ago. We have a great appetizer that we have been dying to share with you. Tequila Ceviche is the perfect summertime appetizer. You don’t need to cook or turn on the oven and it is a crowd pleaser. We are huge fans of Gloria’s, which is a small local chain in the Dallas area that features fine Salvadorian, Tex-Mex, and Mexican food. They have amazing ceviche there, and it is one of our favs. Now we have a quick fix for nights that we are staying in.
This recipe is easy, tasty, and fresh. It will soon win you over as your fall back take and share appetizer. It is a great app for GNO’s (Girls’ Nights Out) because it is local.
To start, we bought one pound fresh cooked shrimp from the seafood counter at our local Kroger. You can also buy uncooked shrimp and devein and cook it yourself. Let’s face it, people, who really likes to devein those little crustaceans? Gross! We skip all of that by purchasing the deveined cooked shrimp. The first step is to remove the tails from the shrimp and chop the shrimp into little pieces.
Next place fresh lime juice, fresh lemon juice and 1 ounce of tequila in a bowl. Add the shrimp to the bowl, salt, cover and place in refrigerator for about an hour.
Next prepare tomatoes, onions, jalapeno and cilantro by dicing into little pieces. Shortly before serving, dice up 1-2 avocados and add to the other vegetables.
Drain shrimp and then combine shrimp and veggies. Add pepper, garlic powder, and coriander and combine well. Chill until ready to serve.
Serve with chips or tostadas. What a yummy and quick appetizer.
- 1 pound fresh cooked deveined shrimp
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 ounce of premium tequila
- 1/2 tsp of kosher salt
- 1-2 avocados diced
- 4 green onions diced
- 1 jalapeno diced
- 1/4 cup chopped cilantro
- 1/4 tsp. pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. coriander
- Chop shrimp into small pieces.
- Combine lime juice, lemon juice and tequila in a bowl. Add shrimp and marinate in the refrigerator for about 1 hour.
- Mix remaining ingredients together.
- Drain shrimp and add to other ingredients.
- Season with pepper, garlic powder, and coriander.
- Chill until ready to serve.
- Serve with chips or tostadas.
We served this appetizer on the Fourth of July and a couple of times since. It has been a hit each time.
What is your favorite go-to appetizer when you are in a pinch?
It has been so HOT in Texas lately, which has us thinking…. Some like it hot. Do you? Check back with us next week to see what HOT stuff we have to share. Some of you may have noticed that you are added to our new email list. Keep referring our post to friends and family. We would love to have them become part of our Blind Pig Blog following.