Tequila Shrimp Ceviche with Chile Dusted Tortilla Chips

Tequila Shrimp Ceviche with Chile Dusted Tortilla Chips from We are not Martha

  • 1 lb. shrimp, peeled and deveined
  • 1/4 C tequila
  • 1/2 C freshly squeezed lime juice
  • 1/4 C chopped red onion
  • 1 T minced serrano chile (from about 1/2 a chile)
  • 1/2 C diced cucumber
  • 1/2 C diced tomato
  • 1 avocado, peeled, pitted, and diced
  • 2 T chopped cilantro
  • Chile dusted tortilla chips, for serving (see below for recipe)
Chile Dusted Tortilla Chips:
  • 8-8" corn tortillas
  • Olive oil
  • Sea salt
  • Chili powder


1) Bring a pot of water to a boil and cook shrimp for 1-2 minutes, being careful not to overcook. Drain and put shrimp in an ice bath to stop the cooking. Chop shrimp into bite-sized pieces.
2) In a large bowl, combine tequila, lime juice, chopped red onion, and chopped serrano chili. Stir shrimp in and place bowl in fridge for about an hour.
3) Remove from fridge and stir in cucumber, tomato, avocado, and cilantro.

Chile Dusted Tortilla Chips Instructions:

1) 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.
2) Set triangles on a lightly oiled baking sheet (with oil-side facing up). Sprinkle with sea salt and chile powder.
3) Bake at 350 degrees for about 10-12 minutes, until nice and crispy to your liking.