Shrimp ceviche nachos recipe

Well guys, I made it to my 100th post – and it only took me 342 days! I don’t know if that’s a good or bad thing. But it does tell you something about how I’ve spent my free time during the past 342 days.

I thought I would celebrate by posting a fun party-appropriate recipe and a giveaway.

Making Ceviche At Home – The Safe Way

I absolutely love ceviche. The fish. The citrus. The spice. Perfection in a dish.

Traditional ceviche is made with raw fish. When the fish is combined with fresh citrus dish, it sort of cooks. I don’t know enough about the chemical process to describe it here. But I am a little leery about eating seafood that isn’t fully cooked at home.

I came up with this suitable (and safe!) alternative to ceviche that captures the traditional flavors of this famous South American dish, without the raw fish risk.

This cooked ceviche recipe is heavy on the lime. Along with the spicy, buttery adobo sauce, this recipe is going to kick you in the pants, make you pucker, and leave you wanting more. 

If you’re into bold, spicy, and sour flavors all wrapped into one dish, give this recipe a try!

Love nachos? Try these game-day pulled pork nachos and these Thanksgiving leftover nachos with turkey and cranberry salsa.

Leftover turkey and cranberry salsa nachos: Perhaps the best use of leftover Thanksgiving foods. So yummy!

Serve this cooked ceviche appetizer with a batch of homemade tortilla chips:

Homemade corn tortilla chips recipe

 

Shrimp Ceviche Nachos

Shrimp Ceviche Nachos

Yield: 2 large servings
Prep Time: 10 minutes
Total Time: 10 minutes

To cut down on cost, look for frozen shrimp at the grocery store or purchase at the deli counter to keep the cost under control. I think I requested $2.00 worth of shrimp for this recipe.

Ingredients

  • 1/2 to 1 cup cooked shrimp
  • 2 tablespoons butter
  • 2 teaspoons adobo sauce from a can of chipotle peppers in adobo sauce
  • 1 avocado, chopped
  • 2 Roma tomatoes, seeded and chopped
  • 1 cup black beans, rinsed
  • Juice from 1 lime
  • Tortilla chips, for serving
  • Lime wedges, for servings

Instructions

  1. If using frozen shrimp, run under cold water until thawed. Drain well and pat dry with a paper towel.
  2. Melt butter in a frying pan over medium heat. Add shrimp and saute until hot. Remove from heat and stir in adobo sauce. Set aside.
  3. Toss together avocado, tomatoes, and black beans. Lay on a serving plate. Top with shrimp and any buttery, spicy sauce left over in the pan. Squeeze juice from the entire lime over the shrimp mixture. Serve with tortilla chips and lime wedges.