Ingredients
1 1/2
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1
cup thinly sliced English (seedless) cucumber
1/2
cup finely chopped red onion
2
plum (Roma) tomatoes, seeded, chopped
1
serrano chile, seeded, chopped
1/2
cup finely chopped fresh cilantro
1/2
cup ketchup
3/4
cup spicy Bloody Mary mix
2
tablespoons lime juice
1
teaspoon salt
1
large avocado, pitted, peeled and thinly sliced
Celery sticks
Almond-stuffed green olives
Preparation
In large bowl, gently toss ceviche ingredients.
In medium bowl, mix marinade ingredients with whisk. Pour marinade over ceviche.
Cover and refrigerate 1 hour to blend flavors. Spoon about 1/2 cup of mixture into tall cocktail glasses. Top with avocado slices. Serve with celery sticks and olives.
