Ceviche meets Shrimp Cocktail! Bright citrus flavors “cook” tender shrimp while mint and cilantro complete the clean flavors of this updated classic.
Ingredients
- 2 pounds Pier 22 Seafood CO® Premium raw shrimp, peeled and deveined and cooked
- 1 tablespoon crushed garlic
- 1/2 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 1/2 cups tomato and clam juice cocktail
- 1/4 cup Katy’s Kitchen® ketchup
- 1/4cup Ready-Set-Serve™ by Markon® Lime Juice, split
- 1 teaspoon hot pepper sauce, or to taste
- 1/4 cup prepared horseradish
- salt to taste
- 1 ripe avocado – peeled, pitted and chopped
Directions
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro.
- Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt.
- Gently stir in avocado. Cover and refrigerate 2 to 3 hours.
- Serve in one large bowl or ladle into individual glasses.
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