Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!
Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime juice... and sometimes I add a serrano pepper for zing. Served in martini glasses, it's the perfect appetizer for any special occasion and perfect for the Holidays.
I do have a few variations of this, zesty lime shrimp can be served as a side dish, but I wanted this to be more of a cocktail appetizer. You can easily make this ahead, but I would add the avocados right before serving so they don't get brown.
If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad in a trifle dish is quite impressive and delicious.
Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.
Shrimp Ceviche Cocktail
Servings: 9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories: 100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg (without salt)
- 1/4 cup chopped red onion
- 2 small limes, squeezed
- 1 tsp olive oil
- 1 lb large cooked shrimp, peeled and deveined*
- 1 medium hass avocado, diced into chunks
- 1 medium tomato, diced
- 1 cup diced English cucumber, not peeled
- 1 serrano pepper, seeds removed and minced
- 2 tbsp chopped cilantro, plus more for garnish
- salt and fresh black pepper to taste
- 1 lime cut into wedges for serving
- 2 1/4 cups shredded iceberg lettuce
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.
Makes 4 1/2 cups.
*Weight after shrimp has been peeled.