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.
