Happy Cinco de Mayo! Whether you celebrate this holiday or are just in the mood for a light, spring meal, you should absolutely make this shrimp cocktail tonight. It tastes exceptionally great with a side of extra avocado and plantain chips. 😀
Mexican Shrimp Cocktail
Makes about 8 servings
1 lb cooked shrimp (tail off), peeled and deveined
1/2 medium red onion, diced
1 medium cucumber, peeled and diced
1/2 cup cilantro, chopped
1 jalapeno, deseeded and diced
1 large avocado, cubed
1 14.5 oz can organic diced tomatoes
1 cup organic tomato sauce
1-2 tbsp Tabasco hot sauce
Juice of 1 lime
Salt and black pepper
1. Roughly cut half of the shrimp and leave the other half whole. Combine everything in a large bowl and add salt and pepper to taste.
2. Chill in the refrigerator for an hour before serving.
Happy Sunday! I’m so glad it’s finally spring! These last couple of weeks have been a little inconsistent with cold and rainy weather one day and warm and sunny the next, but I’m excited for the next month or two of warm weather before the hellish Texas heat sets in for the summer. I’m looking forward to evening walks, dining outdoors, spending Easter with my family and my husband’s commencement ceremony.
What are your favorite recipes for springtime? If I had to choose a favorite meal, I’d have to say this shrimp ceviche would be the winner. The freshness and simplicity of this recipe is so great. This is the perfect meal for entertaining on a spring afternoon. Serve it alongside tostones or corn tostadas for a beautiful presentation. My husband, dad and grandfather really enjoy this ceviche so I’d say it’s a crowd pleaser, even with the most picky eaters.
Makes 6-8 servings
12 oz cooked shrimp (peeled and deveined), roughly cut or kept whole
2 large Haas avocados, diced
3 roma tomatoes, diced
1 red onion, diced
1 1/2 cups cilantro, chopped
2 cloves garlic, minced
Juice of 3 lemons
Juice of 3 limes
2 tbsp EVOO
1 tsp black pepper
1 tbsp sea salt
1. In a large bowl, add tomatoes, onion, cilantro, garlic, shrimp, lemon juice and EVOO and combine.
2. Add the avocado, lime juice, salt and pepper and carefully combine.
3. Chill ceviche in the refrigerator for 30 minutes to an hour before serving.