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  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Shrimp Ceviche and Baja Style Shrimp Coctail

    Last night I made ceviche using two lbs shrimp cooked any size you prefer, I used 51-60 and cut them in half, Diced small I used 3 stalks celery, 3 jalapeno, 2 cucumbers with seeds removed, 4 tomatoes, a bunch of cilantro, med onion, 14 oz can tomato sauce, juice of 4 limes, spalsh of cider vinegar, like red wine vinegar better but didn't have any and salt and oregano to taste





    Then for lunch served the ceviche on a tostada and added a little Tapatio sauce. For the shrimp cocktail just added some ceviche in a glass, added Clamato juice, diced avocado and a bunch of Tapatio sauce and served with tortilla chips.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That's some tasty lookin' eats.
    Jim

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Nice!!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Great stuff John, even if I can't pronounce it lol

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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