Maggy and I have been traveling in California the past ten days. The good news is that we’ve got some great new ideas and recipes to share. The downside is that we’ve gotta get home first to develop and photograph them.
In the meantime, I’m sharing Shrimp Ceviche Dip, a recipe that ran in Perfect One Dish Dinners back in 2010. Now that football season is in full bloom, I decided it was time to share with you. This dip has been one of my favorites, and I think you’ll love it too because it’s guacamole meets shrimp cocktail–a winning combination.
Enjoy the weekend and we’ll see you next week!
Shrimp Ceviche Dip
by: Three Many Cooks
Serves: 12
Ingredients
- 2 pounds cooked shrimp (preferably Gulf wild), cut into small dice
- 1 medium seedless cucumber, cut into small dice
- 2 avocados, cut into small dice
- 8 medium scallions, sliced thin
- ⅔ cup chopped fresh cilantro
- 1 cup ketchup
- 2 tablespoons Tabasco sauce
- ½ cup juice from 2 limes
- ¼ cup extra-virgin olive oil
Instructions
- Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.
Notes
Makes a heaping quart, serving up to 12
I have made this dip twice now. Both times were wildly successful. The first was as an appetizer before a dinner party featuring carnitas. The second was as the adult appetizer before a kids’ taco party. I ran with the theme and made both the orange-cumin slaw and the dessert tostitas (with sherbert and fruit salsa) from you “Having people over” book. That menu was particularly fun!
Sounds great, but I have a question. The recipe says to dice the shrimp, the photo seems to show them whole. Do you recommend one over the other?
Either one is OK. If you’re using salad shrimp, just leave them whole. If using larger shrimp, cut them into small pieces. Enjoy!
I have made this recipe 3 times and it is a hit every time!