ashalanis

It’s the taste of warm afternoons and louder-than-life friends & family stories, the clink of a spoon against a glass bowl, and the sharp scent of lime cutting through the air.

Ingredients

For the ceviche mix:

• 1 lb shrimp (diced)
• 1 tomato (diced)
• 1 red onion (finely chopped)
• 2 hot peppers (seeded and finely chopped)
• 1 cucumber (diced)
• ¼ cup fresh cilantro (chopped)

For the cocktail base:

• ½ cup reserved shrimp water
• 2 cups Clamato
• 1 garlic clove (minced)
• 1 tsp Valentina hot sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• ½ cup lime juice (about 4 limes)
• Salt and pepper (to taste)

For serving:

• 1 avocado (sliced)
• Tortilla chips or tostadas

Instructions

1. Boil the shrimp in aromatics, herbs, and spices until cooked through. Reserve ½ cup of the cooking liquid and let the shrimp cool.
2. While the shrimp cools, dice the tomato, cucumber, red onion, and hot peppers. Chop the cilantro.
3. In a large bowl, combine the cooled shrimp, diced vegetables, and cilantro.
4. In a separate bowl, mix the cocktail base ingredients: reserved shrimp water, Clamato, minced garlic, Valentina, onion powder, garlic powder, Worcestershire sauce, lime juice, salt, and pepper.
5. Pour the cocktail base over the shrimp mixture and stir to combine.
6. Chill for 10-15 minutes to let the flavors meld.
7. Serve chilled with sliced avocado and crispy tortilla chips or tostadas.

@ashalanis

Had so much fun making recipe cards I decided to make a website 💗 ashalanis.com 💗

♬ Tuyo – Instrumental – Rodrigo Pizar

It’s a dish that doesn’t try too hard—because it doesn’t have to.

This recipe is about simple things done right. Plump shrimp boiled in a fragrant broth—subtle but intentional. (Save some of that shrimp water. Trust me.) While the shrimp cools, the real work begins: dicing. Ripe tomatoes, cool cucumber, red onion with just enough bite, and serranos that bring heat without apology. Every cut matters. Every ingredient plays its part.

And then, the cocktail base—where everything comes together. Clamato for depth, lime juice for brightness, a splash of Worcestershire for that savory undercurrent, and tapatio hot sauce because some things are non-negotiable. It’s bold without being loud. It doesn’t need to prove itself.

Let it chill. Fifteen minutes. Long enough for the flavors to get comfortable with each other. When you pull it out of the fridge, it’s not just food—it’s a snapshot of a place, a memory, a feeling. It’s the kind of thing you pile high on a tostada without thinking twice. Fresh diced avocado on top? Of course. You already know the answer.

This isn’t a dish for special occasions—it’s a dish that makes any moment feel like one. Share it with friends, or don’t. Either way, it’s going to be good.

So, pour up a chelada, let the music play, and take a bite. No fuss. Just flavor. And a reminder that the best things are always the simplest.