Shrimp Ceviche Appetizer Recipe

Shrimp Ceviche Appetizer Recipe

• 2 dozen pre-cooked shrimp, deveined
• 5 tbsp. extra virgin olive oil
• 2 fl. oz. cider vinegar
• Half a red bell pepper, cut into strips
• Half a green bell pepper, cut into strips
• 1 small onion, julienne
• 1 lime, sliced
• ½ small lemon, sliced and quartered
• Juice of 1 lime
• 1 ½ tbsp. capers
• 1 tsp. coriander seeds
• 1 tsp. black mustard seeds
• ½ hot sauce
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• 1 tsp. sugar

1. Add the olive oil, vinegar, lime juice, lime, lemon, onions, peppers, capers, seeds, hot sauce, sugar, salt and pepper and whisk together in a large bowl.
2. Add the shrimp, peppers, lemon and lime to the mix, and toss carefully. Store in a zip lock bag or sealed container and marinate in the fridge for 12 to 24 hours.
3. Serve in shot glasses or in small mason jars with small forks or skewers.