The big game is right around the corner. Not that I have any skin in the game (I’m an Eagles fan), but being based in Denver it’s hard not to get caught up in the excitement of the fans here. This is also the week everybody shares their crappy Super Bowl party food, something you’ve eaten a million times, only with a ‘twist’. Then again, who am I kidding, I’ve done the same thing, only you won’t find ceviche made with beer at your average party, Rick Bayless’ party maybe, but not the guy from the office who eats a bag of Cheetos and a pop tart for lunch. I’ve just used shrimp and crab for this recipe but you could also add scallops or whitefish, you’re call.
Let’s hope those Broncos can give us a good game this year, not looking forward to a mopey city after another blowout, nothing makes winter seem to last forever like cranky Broncos fans.
- 1 lb raw shrimp, peeled & deveined
- 1 cup fresh lime juice, about 5 limes
- 4 fl oz lager
- 1 tspn salt
- 1 cup roma tomato, small diced
- 1 avocado, seeded and diced
- 1 jalapeno, minced
- ½ cup red onion, minced
- ½ bunch cilantro, chopped
- 1 tspn ground cumin, toasted
- 6 oz crabmeat
- 2 fl oz olive oil
- Cut the shrimp into quarters, first by slicing in half lengthwise, then crosswise.
- In a metal, nonreactive bowl, combine the shrimp, lime juice, beer and salt. Mix well and chill for 60-90 minutes.
- While the shrimp is curing, combine all the remaining ingredients, except for the olive oil, and mix well and chill till needed.
- The shrimp will be bright white and firm once cured. Drain the juice off the shrimp while reserving ½ cup.
- Combine the vegetables with the shrimp, add the reserved lime juice and olive oil and mix well.
- Serve immediately with tortilla chips.