Seafood Recipes

Shrimp Ceviche Cocktail Recipe

Served cold, this shrimp ceviche cocktail recipe makes a great snack when fishing, or you can take Chef Steve’s tips and wow your guests with this presentation in a martini glass.

INGREDIENTS

Serves six

  • 1 Pound of 21- to 25-count shrimp, peeled and deveined with the tail removed
  • Half of a red onion, diced
  • 1 Bunch chopped cilantro
  • ½ cup fresh lime juice
  • ½ cup V-8 juice
  • 1 Tbsp. chipotle adobo puree
  • 1 Sliced Serrano chili pepper
  • 2 Tbsp. olive oil
  • 1 cup peeled, pitted and diced cucumber
  • Sea salt to taste

Garnish

  • Diced avocado
  • Micro cilantro
  • Fried corn tortilla strips or fried plantains
  • Sour cream

DIRECTIONS

  1. Season the shrimp with olive oil and some sea salt. In a heated pan, quickly sear the shrimp for two minutes. Remove the shrimp from the heat and cool the shrimp in the freezer. Once cool, chop the shrimp and place in a bowl.
  2. Add the onion, cilantro, lime juice, V-8, chipotle, serrano pepper, cucumber and season with sea salt.
  3. Cover and let marinate at least 4 hours to fully cool down to 40-degrees.
  4. Spoon the shrimp ceviche in the bottom of a serving glass, top with sour cream and diced avocado.
  5. Garnish with micro cilantro and fried tortilla or plantain strips.

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Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...