Parker’s Shrimp Ceviche

Ceviche 300x300 - Parker's Shrimp Ceviche

1-2 lbs shrimp
1-2 C. Lime juice (roughly 8-14 limes)
1 C. seeded chopped tomato
2 cucumbers-peeled, seeded, and finely chopped
1 red onion chopped
1/4 C. chopped fresh cilantro
1-2 Serrano peppers chopped (optional)
Salt and pepper
1 C. Clamato juice
4 T. Parker’s Hangover Tonic
4 T. Cholula Chiptole hot sauce


First, cut up shrimp (make sure pieces are evenly cut) and place in a flat glass dish. Pour squeezed lime juice over shrimp, making sure all shrimp are covered. Cover and put in refrigerator, letting sit 20-30 minutes.
While shrimp is “cooking”–cut up onion, veggies, and peppers. Make sure all pieces are cut pretty small. Add Clamato, Parker’s, Cholula, and add salt and pepper to taste.
Lastly, take shrimp and put in a strainer. You will want to squeeze excess juice from shrimp before adding to mixture (I just squeeze with my hands).
Toss everything together and enjoy. Best if it sits a couple hours before eating.

Suggestions for eating:
-with chips
-with an avacado
-take a tostada, spread mayonnaise on it and put ceviche on top. Dash some Parker’s on top and enjoy!