Seriously? A weak-ass cheese and cracker platter again? That so-done appetizer might’ve worked back in college, but you’ve outgrown tacky Patrick Nagel wall art and lava lamps from Spencer’s Gifts. Elevate your next happy hour with this quick and easy ceviche.

Ceviche is a dish that’s popular in Latin American and Caribbean culture, in which seafood is marinated in – and sometimes “cooked” by – lime juice. This one uses shrimp, but you can easily substitute scallops or white fish.

Just don’t skimp on the St. Charles Louisabama Hot Sauce – a spicy kick is a core component of ceviche!!

1/2 cup plus 2 tablespoons fresh lime juice

20 oz. raw shrimp (41-50 per pound size)

1/2 medium white onion, diced

1/3 cup chopped fresh cilantro

1/2 cup ketchup

2 T. St. Charles Louisabama Hot Sauce (minimum – feel free to add more)

2 T. EVOO (optional)

1 cup English cucumber, diced

1 small ripe avocado, cubed

Salt

Tortilla chips, for serving

Bring 1 quart salted water to a boil. Add 2 tablespoons lime juice and the shrimp, then cover and let the water return to boiling – just barely. Immediately remove from the heat and pour off the water. Replace the cover and let the shrimp steam for 10 minutes. Allow to cool completely, then toss the shrimp with the remaining lime juice.

OR take the lazy route like we do: Buy cooked shrimp and add lime juice. Pour a cold one because you just saved 15 minutes.

To the shrimp, add the onion, cilantro, ketchup, St. Charles Louisabama hot sauce, optional EVOO, and cucumber. Carefully fold in the avocado. Taste and season with salt, usually about 1/2 teaspoon. Serve immediately with tortilla chips.

Another tasty recipe brought to you by Midgets Fishing Brewery, Inc.: An American Hot Sauce Company. And we’ll keep ‘em coming…