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Mountain Ceviche Made with Argentine Shrimp

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Level: Easy

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Description

If you are not eating this ceviche by a lake while the songbirds catch bugs at dusk and you crunch through some limey tomato-y goodness ceviche, well you are just not living life to the fullest.

By the way, it’s called Mountain Ceviche because I created it in the mountains, not because I made it with squirrel.

Ingredients

  • 1 pound Argentine Shrimp
  • 2  Limes
  • 1 cup Bloody Mary Mix
  • ¼ cups Cocktail Sauce
  • 3 dashes Hot Sauce
  • 2  Ripe Avocados, Diced
  • 2  Tomatoes, Chopped
  • ½  Large Cucumber, Chopped
  • ½ cups Chopped Cilantro
  • ¼ cups Finely Chopped Red Onion
  • Tortilla Chips, To Serve

Preparation

Cut the shrimp into small pieces. Squeeze the lime juice over the shrimp and let sit for 5 minutes. Mix in the Bloody Mary mix, cocktail sauce and hot sauce, to taste.

Add all the veggies and the cilantro. Use the chips to dip into the ceviche.

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