If you are not eating this ceviche by a lake while the song birds catch bugs at dusk and you crunch through some limey tomato-y goodness ceviche, well you are just not living life to the fullest.
Ceviche by Snow valley Lake birthday picnic dinner complete with margaritas?
Yes please, I will have some of that, thanks.
BTW, it’s called Mountain Ceviche because I created it in the mountains; not because I made it out of squirrel.
1 bag shrimp, cooked or uncooked
2 ripe avocados
2 limes
2 tomatoes, chopped
1/2 cup cilantro, chopped
1/4 cup red onion, finely chopped
1/2 cucumber, chopped
1 cups bloody mary mix
1/4 cup cocktail sauce
3-10 dashes hot sauce
Marinade the shrimp for ten minutes in the lime juice. Add the rest of the ingredients and serve with tortilla chips.
