Shrimp Ceviche


  • 1 lb. wild shrimp (cooked, peeled, deveined and cleaned)
  • 1 whole cucumber, chopped
  • 1 avocado
  • ½ C red bell pepper or orange bell pepper
  • ½ C yellow bell pepper
  • ½ C fresh cilantro, chopped fine
  • 2 Tbs extra virgin olive oil
  • 3 oz Pine Mountain Pilsner (then drink the rest)
  • Juice from 1 lime
  • Juice from 1 lemon
  • ½ jalapeno pepper, finely diced (seeds and white ribs removed)
  • 1 Tbs shallot, finely diced
  • Salt and pepper to taste


Cut the cooked, cooled shrimp into 1/4-1/2-inch pieces. Combine shrimp, peppers, jalapeno, cucumber, shallot, cilantro, olive oil, lime juice, lemon juice, beer and salt and pepper into large bowl. Chill in the refrigerator for 30 minutes before serving. Add sliced avocado on the side and serve with chips and a glass of Pine Mountain Pilsner!

Serves 3-4