Christmas Shrimp Ceviche

I’ve been working on this recipe for the past 35 years and I think I’ve finally got it. The Central Americans serve this as an art form or as a free condiment with drinks at the tap. They often make it with tropical fresh fish, which we lack. But the shrimp works well. The recipe can be increased or reduced, of course, and it keeps well in the refrigerator for at least 2 weeks. Enjoy.

ingredients

6-8 lbs frozen cooked shrimp
22 limes
2 red onions
2 red bell peppers
2 green bell peppers
2 yellow bell peppers
2 orange bell peppers
3 Tbsp olive oil
2 cans garbanzo beans, drained
3 bottles Heinz cocktail sauce
2 tsp Emeril’s Creole Seasoning
1/2 tsp cayenne pepper
1 tsp black pepper
2 tsp salt

directions

1
Thaw the shrimp enough to pinch off the tail shell. Add the naked shrimp to a large stock pot or other large container.
2
Juice the limes and add this to the pot.
3
Coarsely dice the onions and peppers. Add to the pot.
4
Add all the other ingredients, cover, and let rest in the refrigerator for at least 24 hours. Flavor is best after 2-3 days.
5
Serve a small bowl of this as an accompaniment to your favorite happy hour drink.