Ingredients:
⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp (peeled, deveined, and tails removed)
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1½ cups chilled tomato and clam juice cocktail
1 cup chilled ketchup
1 bunch fresh cilantro (stems discarded and leaves chopped)
2 tablespoons hot pepper sauce
2 avocados (peeled, pitted, and chopped)
🥗 1. Appetizer Cups
Serve the ceviche in small clear cups just like in the image. Perfect for parties or gatherings:
- Add a slice of avocado and a lime wedge on top.
- Guests can enjoy it with a spoon or scoop it up with tortilla chips.
🌮 2. Tostada Toppers
Spread the ceviche over crispy tostadas for a crunchy bite:
- Layer with avocado slices.
- Add a drizzle of hot sauce or a sprinkle of chili flakes for extra kick.
🍽️ 3. Light Lunch Bowl
Turn it into a refreshing lunch:
- Serve the ceviche over a bed of lettuce or quinoa.
- Top with avocado, lime juice, and maybe a few slices of jalapeño.
Would you like me to translate these ideas into Darija too?
