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Tequila Shrimp Ceviche with Chile Dusted Tortilla Chips

This Tequila Shrimp Ceviche served with chile dusted tortilla chips is the perfect easy-to-make party appetizer!

Head-on view of chile dusted tortilla chips on a plate topped with tequila shrimp ceviche with bowl of ceviche in background and recipe title on the bottom

One of my goals in life is to build my entertaining culinary repertoire. You know, so that some day I can randomly invite ten friends over and know the five things I’ll make that will be incredibly fool-proof and simple, but will also make my guests happy. These are the things I think about because I’m the kind of person who majorly freaks out whenever I entertain. It’s mostly because I’m a huge stress mess, but it’s also because I like to try to attempt brand new challenging recipes when I’m super short on time and also need to clean my entire apartment and somehow make myself look semi-presentable. Yes, it’s so fun being me (but even more fun being my husband!). So, in an effort to find foods that are ideal for entertaining, I made this delightful Tequila Shrimp Ceviche.

I actually got the idea for this dish when I had a very similar appetizer at The Oceanaire on Valentine’s Day. I quickly realized it’s one of those dishes that looks pretty impressive and tastes delicious, but is actually super simple to make. So, I went home and made my own version. And I was right. It takes no time at all. Oh, and tequila. We have to mention the tequila. Now do you want to make it?

TEQUILA SHRIMP CEVICHE RECIPE

Of course, by definition, ceviche is raw fish marinated in citrus. But because this was my first time making ceviche and I was a little nervous, I decided to cook my shrimp a bit. Really, the lime juice and tequila will kill off any food borne illness, so it’s totally up to you if you want to quick-cook the shrimp first. I put mine in boiling water for under 2 minutes. You could also use cooked shrimp to make this and it will be just as tasty! I’ve also made this ceviche recipe since and didn’t cook the shrimp first.

If you cook them, make sure to put right in an ice bath to stop the cooking. Then chop them into bite-sized ceviche-like pieces.

Overhead view of chopped shrimp on cutting board

I love the color of lime juice. And my functional OXO measuring cup.

Head-on view of freshly squeezed lime juice in measuring cup

In a large bowl, combine the tequila, lime juice, chopped red onion, and chopped serrano chili. If you can’t find serrano, you can use jalapeño instead.

Overhead view of bowl with freshly squeezed lime juice with chopped jalapeño pepper and red onion

And then stir the shrimp in.

Pop the bowl in the fridge for an hour. You actually shouldn’t let it marinate for much more than an hour or it will actually be too cooked.

After an hour, stir in the cucumber, tomato, avocado, and cilantro.

Head-on view of tomatoes, avocado, red onion, and cilantro in a bowl

I enjoy A LOT of avocado. But by all means, use however much you want.

Overhead view of tequila shrimp ceviche in a serving bowl with a wooden spoon

You can serve the tequila shrimp ceviche with whatever you want (or eat it with a spoon), but I highly recommend these chile dusted tortilla chips.

CHILE DUSTED TORTILLA CHIPS RECIPE

These tortilla chips are also super easy.

Lay a tortilla on a cutting board. Brush oil on top of it and then lay another tortilla on top of that. Continue until you have 8 tortillas layered on top of each other. Then cut tortillas into 8 triangles.

Set triangles oil-side up on a lightly oiled baking sheet. Sprinkle with sea salt and chile powder.

Bake at 350 degrees for about 10-12 minutes, until nice and crispy to your liking.

Collage showing process for making chile dusted tortilla chips, including olive oil brushed tortillas cut into triangles, tortilla triangles on baking sheet dusted with chile powder and tortilla chips just out of the oven

These chile dusted tortilla chips are now all I want to eat ever. I don’t think I’ll buy chips from the store anymore as I’m pretty sure I’m just going to be making these again and again and again and snacking on them.

However, they’re most definitely even better when served with this tequila shrimp ceviche.

Landscape overhead view of a clear bowl of tequila shrimp ceviche surrounded by chile dusted tortilla chips

But even that was a bit of a battle because I kind of sort of wanted to eat the ceviche with a spoon. It was that good.

Obviously I dipped about a million chips into it though. And then ate a million spoonfuls.

Head-on view of chile dusted tortilla chips on a plate topped with tequila shrimp ceviche with bowl of ceviche in background

This is definitely a dish for a crowd. Or a crowd of me, but you get what I’m saying. I think it’s perfect because it looks pretty impressive and tastes like a dream.

But it’s so low-key and easy to make. Especially considering you can make the chips a day ahead and chop all the veggies the day ahead and keep them in the fridge. All you really have to do day of is boil the shrimp for a couple minutes (if you’re doing this step) and mix everything together. OK, maybe wait on the avocado, too.

Landscape overhead view of a bowl of tequila shrimp ceviche in the forefront with chile dusted tortilla chips in the background

And since the shrimp is cooked a bit, you don’t have to worry about harming anyone at your party! Which is always an excellent thing.

In case you’re worried about the tequila, it’s definitely a downplayed taste, especially with all that lime juice. I would, however, recommend eating this with a side of tequila (in a shot glass) if you do so please. It would be the most excellent accompaniment.

This chip will most definitely be in my dreams. Is that weird? To say a chip will be in your dreams? Well, maybe if it was a Dorito or something it would be weird. But I think a homemade tortilla chip dusted with chile powder and topped with shrimp, avocado, and more is actually OK to dream about.

Because how could you not??

Head-on view of a clear bowl of tequila shrimp ceviche surrounded by chile dusted tortilla chips

And now I know one thing I’ll be making the next time I have guests over. So far it’s only one, which may mean people could get a bit hungry the next time they come over. Perhaps two pounds of shrimp would do the trick? Just kidding. I’ll be exploring more make-head appetizer options in the next several months. And by the end of the year, I’ll have a plethora of recipes to make whenever guest show up. Of course, I’ll probably still be tempted to try to do one more absolutely ridiculous thing in the kitchen. One thing that will take me hours and loads of stress and won’t even come out that good. But at least they can be eating tequila shrimp ceviche, in the meantime!

What’s your favorite appetizer to serve when you have guests?

If you like this ceviche, try my Tequila Jalapeño Shrimp or my Shrimp Scampi Pizza. I also can’t wait to try this Halibut Ceviche from Cooks with Cocktails!

Tequila Shrimp Ceviche with Chile Dusted Tortilla Chips
Prep Time
20 mins
Cook Time
12 mins
Marinating Time
1 hr
Total Time
32 mins
 

This Tequila Shrimp Ceviche served with chile dusted tortilla chips is the perfect easy-to-make party appetizer!

Course: Appetizer
Cuisine: American, Eclectic
Keyword: Ceviche Recipes, Party Appetizers, Tequila Shrimp
Servings: 8 servings
Author: Sues
Ingredients
  • 1 lb. shrimp, peeled and deveined
  • 1/4 cup tequila
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup diced red onion
  • 1 Tbsp minced serrano chile from about 1/2 pepper (can substitute jalapeño if desired)
  • 1/2 cup diced cucumber
  • 1/2 cup diced tomato
  • 1 avocado, peeled, pitted, and diced
  • 2 Tbsp chopped cilantro
  • Chile dusted tortilla chips, (recipe below)
Chile Dusted Tortilla Chips
  • 8 8" corn tortillas
  • Olive oil
  • Sea salt
  • Chili powder
Instructions
  1. Chop shrimp into bite-sized pieces (see notes if you want to quick cook shrimp first).

  2. In a large bowl, combine tequila, lime juice, red onion, and serrano chili. Stir shrimp into mixture and place in the fridge for about an hour. 

  3. Remove bowl from fridge and stir in cucumber, tomato, avocado, and cilantro.

  4. Serve ceviche with chile dusted tortilla chips.

Chile Dusted Tortilla Chips
  1. Pre-heat oven to 350 degrees.

  2. Lay a tortilla on a cutting board. Brush olive oil on top of it and then lay another tortilla on top of that. Continue until you have 8 tortillas layered on top of each other. Brush olive oil on the top tortilla and then cut tortillas into 8 triangles.

  3. Set triangles oil-side up on a lightly oiled baking sheet. Sprinkle with sea salt and chili powder.

  4. Bake for 10-12 minutes, until chips are nice and crispy to your liking.

Recipe Notes
  • If you want to quick-cook your shrimp before turning into ceviche, bring a medium pot of water to a boil and cook shrimp for 1-2 minutes. Drain and immediately put shrimp in an ice bath to prevent further cooking. 
Tequila Shrimp Ceviche -- This Tequila Shrimp Ceviche served with chile dusted tortilla chips is the perfect easy-to-make party appetizer! | wearenotmartha.com #ceviche #shrimp #tequila #appetizers

24 Responses to "Tequila Shrimp Ceviche with Chile Dusted Tortilla Chips"

  1. peachy @ The Peach Kitchen says:

    I am very much interested in that Chile dusted tortilla chips! This looks perfect for “date night”

  2. Simply Life says:

    I LOVE this! It really is perfect for a crowd! I’m the same way- I can feel comfortable trying 100 new recipes in my kitchen, but when we’re having guests over, I can’t seem to figure out 2 things to make!

  3. leslie says:

    OK..seriously. My mouth is watering for shrimp at 7:58 am! This sounds ABSOLUTELY amazing!!!

  4. Odetta says:

    I agree with Leslie, is it too early for shrimp? No? This looks phenomenal!

  5. sarah k @ the pajama chef says:

    mmm, looks so fancy! this is a great entertaining dish 🙂

  6. Shannon says:

    oh wow. i’m not in for the tequila, but the shrimp and avocado and chips! 🙂

  7. Nicole says:

    Yes to both a bunch of tried-and-trues for easy entertaining and yes to ceviche! I’ve always wanted to try making ceviche, but I’m a little scared to try it raw and I see you’ve solved that problem. If I lived in a spot where I can pick up fresh seafood from a fisherman at the docks, I’d proceed. Even though I get my meat and seafood at Whole Foods, I just don’t know how fresh the seafood is. Gets me every time.

  8. Marie says:

    I can’t wait to try this!!!! I’ve been looking for a way to use up left over corn tortillas (also from market basket – small world) after trying an amazing enchilada recipe last week. We usually do “mexican-inspired” flavors once a week (Taco Tuesday). Guess I know what we will be having this week. Thanks

  9. Maggie @ A Bitchin' Kitchen says:

    Um…I think we’re the same person based on the first sentence alone. I actually have a spreadsheet of themed menu ideas with my fave foolproof dishes. I’m a nerd. This ceviche looks sooo good!

  10. Ashley says:

    Since good tortilla chips are one of my favorite foods, I probably dream about them too. If I’m stressed, it’s chips and/or cheese and/or chocolate to the face. And bit of tequila might not be a bad idea either…
    My favorite appetizers for guests fall into the “vehicle and dip” category, like baguette toasts with spiced goat cheese or ricotta-artichoke-spinach dip or goat cheese cooked in tomato sauce. Or chips and a different salsa (pineapple serrano from Bobby Flay). I think your idea of having a practiced repetoire is a great one!

  11. Barbara says:

    Perfect first course, perfect snack. Love the tequila in there! 🙂

  12. Michelle Collins says:

    I, too, stress out when I’m entertaining – although I love to entertain! I’m always looking for easy and delicious appetizer ideas like this one. One appetizer I do make often, when I’m especially low on time, is homemade hummus – it’s really versatile, easy, and affordable to whip up!

  13. Erica says:

    I’ll come over anytime if you’re having this ;). Josh’s mom makes something sort of similar with crab=amazing!

  14. Natalie says:

    Wow looks very tasty! I love shrimp!

  15. Gia Grossman says:

    That last photo made me drool 😉 Leave it to you to put tequila in shrimp. I seriously love it!

  16. Reeni says:

    That looks so insanely delicious! I want them right now! I usually serve something like spaghetti and meatballs. I’d much rather have this! Puts me right to shame.

  17. Meagan @ A Zesty Bite says:

    I love a good ceviche recipe. I haven’t had one since I was pregnant but I’m assuming its time to break it out and have some dip.

  18. Aimee @ ShugarySweets says:

    So pretty!!! I would love a good scoop on that for dinner 🙂

  19. Claudia says:

    This is one of my favorite appetizers! I will be doing this complete with the homemade tortilla chips. Love the wow factor – but you know – I’d do this just for me and husband. Better be careful – you may be becoming Martha.

  20. Mary@One Perfect Bite says:

    Fantastic! These sound delicious and they have great eye appeal. I’ll be trying this one very soon. My guys will adore it. Have a wonderful day. Blessings…Mary

  21. Pam says:

    Wow – it looks amazing!

  22. Kitchen Belleicious says:

    the perfect snack or appetizer! Perfect in all regards and I love the tequila marinade

  23. Megan says:

    Definitely ok to dream about. 🙂 Like you, I tend to like to try new recipes and have a million things going on when I’m entertaining, but I rely on a good cheese plate that’s out and ready when guests arrive, so I can direct them there and still be bustling in the kitchen.

  24. The Omnivore says:

    When I entertain, I often make one new dish, one tried-and-true and a bunch of easy sides so that, even if the new one falls through, there’s still lots of leftovers! I made this ceviche with all lime juice since we had no tequila and used garam masala to season my chips. It was fantastic!

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