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    Urban Bliss Life » Blog » Tequila Lime Shrimp Ceviche-Style

    Published: January 30, 2015 / Updated: May 28, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Tequila Lime Shrimp Ceviche-Style

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    Jump to Recipe Print Recipe

    If you're looking for a lighter appetizer for your next gathering, this tequila lime shrimp recipe is a great bet. Except for those allergic to shrimp. But, you know, for everyone else: yay!

    This recipe started when I was inspired to make a Shrimp and Avocado Ceviche by this Martha Stewart ceviche recipe. However, as much as I love Martha (love you, Miss Martha!), I just don't have as much time to make her full recipes. And I'm not a fan of jalapeños. You can certainly add them if you do like them. But to replace the kick that jalapeños give, I substituted tequila.

    Tequila is a totally valid substitute, right?

    Right.

    Ceviche Style Tequila Lime Shrimp - UrbanBlissLife.com

    So I made these with pre-cooked, tail-on, frozen shrimp from Grocery Outlet (enter to win a $25 gift card here!) instead of fresh uncooked shrimp. This saves SO much time. You can save even more time by purchasing tail-off frozen shrimp, but I have found those bags to be at least a few dollars more expensive.

    Take a couple of extra minutes (literally, it took me two minutes) to take the tails off on your own, and you save money.

    Ceviche Style Tequila Lime Shrimp

    I used Hass avocados that I also purchased at Grocery Outlet during the current 2 for $1 sale. However, I admittedly did NOT get ripe ones, and I think this dish would have tasted SO much better had the avocados been fully ready to be enjoyed. I should have checked them closer. So there's a lesson: make sure your avocados are ready for action before adding them to this dish.

    Serve these up either in a big bowl with tortilla chips on the side, or in individual servings with one or two tortilla chips.

    Feel free to add onions, garlic, and jalapeños if you wish.

     Tequila Lime Shrimp Ceviche-Style

    Ceviche Style Tequila Shrimp - UrbanBlissLife.com

    Ceviche-Style Tequila Lime Shrimp

    5 from 1 vote
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Recipe by Marlynn Schotland
    This ceviche-style tequila shrimp is a tangy, tasty appetizer that's perfect for parties!
    PRINT PIN RATE

    Ingredients

    • 1 pound of large peeled, frozen, fully cooked tail-off shrimp
    • 5 Tablespoons fresh lime juice + ¼ teaspoon lime zest
    • 2 Tablespoons tequila
    • 2 avocados diced
    • 2 Roma tomatoes seeded and diced
    • 2 Tablespoons finely chopped cilantro
    • ¼ teaspoon salt

    Instructions

    • Place frozen shrimp into a large bowl, cover with ice, and allow to thaw out at room temperature for 15 minutes or until fully thaw. Drain.
    • Cut shrimp into ½ pieces.
    • In a large bowl, combine shrimp, lime juice, lime zest, and tequila. Mix well. Cover and refrigerate for 30 minutes.
    • Remove from the refrigerator and add avocados, tomatoes, cilantro and salt. Gently stir to combine ingredients.
    • Garnish with cilantro. Serve with tortilla chips.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    Thanks to Grocery Outlet for sponsoring this recipe development and allowing me to continue to bring fresh original content to this blog. As always, all opinions and photos are my own.  

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      Comments

      1. Denise @ Healthy Disney Family says

        January 30, 2015 at 12:31 pm

        Just pinned it. Love ceviche and your recipe sounds delicious!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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