Sunday, November 28, 2010

Bright and Zesty Shrimp Ceviche in Nacho Cups

I serve these little gems every year as a part of my annual "So What if it's Not December - the Tree Is Up!" Christmas kick off cocktail party.

The bright freshness of the ceviche provides the perfect counterpoint to some of the heavier dishes.

For printable recipe click HERE


* 1 pound large cooked shrimp - peeled, deveined and chopped
* 3/4 cup fresh lime juice
* 5 roma (plum) tomatoes, diced
* 1 white onion, chopped
* 1/2 cup chopped fresh cilantro
* 1 tablespoon Worcestershire sauce
* 1 tablespoon ketchup
* 1 teaspoon hot pepper sauce
* salt and pepper to taste
* 1 avocado - peeled, pitted and diced
* 1 package Tostitos Scoops

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. Add the avocado right before serving.
3. Serve in Tostitos Scoops.


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  1. I love ceviche! This looks like the perfect antidote to winter.

  2. I found these just in time! I'm making these for our Christmas eve family party. We drink cocktails (kids drink hot chocolate), make frosted sugar cookies for Santa, sing songs with the kids, sprinkle reindeer food in the yard, then tuck the kids into bed while we finish up all the assembly of gifts. These look delish!