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Chilean Ceviche Shooters

Print Recipe
Prep Time 15 minutes
Refrigeration Time 6 hours
Total Time 6 hours 15 minutes
Course Appetizer
Servings 8

Ingredients
  

  • 1 lb Shrimp (small cooked works great or small raw is fine as well)
  • ½ lb Baby Scallops
  • ½ lb Cod (cut into small pieces; or other firm white fish)
  • 1 Finely Diced Red Onion
  • 1 clove Minced Garlic
  • ¼ cup Chopped Fresh Cilantro
  • ½ cup Fresh Lime Juice
  • 2 tbsp White Rice Vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tbsp Sugar
  • ¼ cup Olive Oil
  • 3 tbsp Hot Sauce
  • 1 can Sliced Black Olives (small can)
  • 1 Fresh Diced Avocado
  • 1 Finely Diced Tomato

Instructions
 

  • In glass bowl with a tight lid add washed and drained Shrimp, Scallops, Cod, Red Onion, Garlic, Cilantro, Lime Juice, White Rice Vinegar, Salt, Pepper, Sugar, Olive Oil, Hot Sauce, Black Olives, Avocado and Tomato. Mix together and refrigerate tightly covered for at least 4-6 hours or preferably overnight.
  • Pour ceviche into shot glasses and serve.

Notes

If you do not have a lid tight plastic wrap will also work.
Keyword Ceviche, Shooters