Shrimp Ceviche

Again, not your traditional recipe, but is super tasty. This almost reminds me of a michelada when I add the Clamato !

What you’ll need:

• 16oz shrimp

• 1-2 jalapenos

• 1 avocado

• 1 large tomato

• 2 garlic cloves

• cilantro

• 1 small red onion or onion powder

• 2-4 limes

• paprika

• hot Maggi seasoning

• tapitio hot sauce

• flakey salt

• black pepper

• clamato (optional)

• tequila (optional)

• tortilla chips

Instructions:

1. Prep shrimp- I used pre peeled and deveined shrimp. Bring a medium pot filled with water to a roiling boil and drop in shrimp. Let cook for about 2-3 minutes or until shrimp is cooked to your liking. Remove from water and let drain.

   *You can also leave shrimp raw and let soak in lime juice for at least 30 minutes before consuming

   *You can also airfry shrimp at 370F for about 5 minutes

2. Prep veggies- Rinse and pat dry all produce. Dice jalapenos, tomato, red onion, avocado, garlic, and cilantro. Set aside.

   *Leave jalapeno seeds in if you like spice

   *Use a garlic press to crush garlic cloves o avoid big pieces of raw garlic

3. Once shrimp is cooled, chop into small pieces and transfer to a mixing bowl.

4. Add in diced jalapenos, tomato, avocado, red onion, garlic, cilantro, and fresh lime juice. Season with paprika, hot Maggie seasoning, flakey salt, and black pepper. Combine well.

   * taste mixture with with tortilla chips before adjusting salt

   *add was much or was little lime juice to preference

   *add Clamato and tequila to taste. (optional)

   *TASTE AND ADJUST

5. Transfer mixture to a serving dish and refrigerate for at least 15 minutes .

6. Serve with your favorite hot sauce and tortilla chips!