Happy Ceviche Day

Here are some yummy ceviche dishes that I am loving at the moment.

1. This dish blew my mind.

Ceviche Beer Shots 


Cut the shrimp, scallops and swordfish into medium to small pieces. Put in a glass or plastic container.


Combine the lime juice, vinegar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. Pour the mixture over the seafood. Cover and refrigerate for 6-8 hours, stirring every hour.


When ready to serve, add half of the beer. Divide the seafood mixture among 6 or more shot glasses; pour a splash of the remaining beer over the seafood in each glass and serve immediately.


Discard any leftovers.


Suggested beer pairing: Abita Restoration Ale, Golden or Amber


Recipe conceived by CIA grad Chef Paul Conway


2. This spin on shrimp cocktail looks yummy.


  • 1/2 cup chopped onion
  • 6 cups water
  • 3/4 cup fresh lime juice, divided
  • 1 pound medium shrimp
  • 1 cup chopped peeled cucumber
  • 1/2 cup ketchup
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons Mexican hot sauce (such as Tamazula)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt


Place chopped onion in a colander, and rinse with cold water. Drain.

Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.



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