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, featuring our St. Charles Louisabama Hot Sauce.

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 with the St. Chaz – a spicy kick is a core component of ceviche!!

INGREDIENTS

• 1/2 Cup plus 2 Tablespoons Fresh Squeezed Lime Juice
• 1 Pound Raw Shrimp (41/50 count per pound is fine: You’re chopping them anyway)
• 1/2 Cup White Onion, Diced
• 1/3 Cup Fresh Cilantro, Chopped
• 1/2 Cup Ketchup
• 2 Tablespoons St. Charles Louisabama Hot Sauce (minimum – feel free to add more)
• 2 Tablespoons EVOO (optional, but it does add richness)
• 1 Cup English Cucumber, Diced OR Jicama, Diced (or 1/2 cup of each)
• 1 Medium Ripe Avocado, Cubed
• Dash Salt

Garnish With: Lime Slices, Cilantro Sprigs

Serve With: Tostadas, Tortilla Chips, or Saltine Crackers

METHOD

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. Spread the shrimp out on a baking dish to cool for 10-12 minutes. Then, toss with the remaining lime juice, cover and refrigerate for about an hour.

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

Next, combine onion, cilantro, ketchup, St. Charles Louisabama Hot Sauce, optional EVOO, and cucumber/jicama. Add the shrimp until the mixture is well-blended, THEN add the avocado – gently. This isn’t guacamole! Sprinkle with salt, about a half teaspoon should do it. Cover and refrigerate, allowing the flavors to blend for 24 hours or so. HAHA – just kidding!! This ceviche is ready to eat now, so get on it!

A note about serving: Put the ceviche in a martini glass, place on a fun plate, and surround with your chips or crackers. It’s all about the presentation and this dish screams elegance when served with a little flair.  

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