Serve the chilled seafood and fresh vegetable mixture in martini glasses for this appetizer. It's great for any summer party.




  • Place the jalapeno pepper halves in a small bowl. Pour tequila over pepper. Cover bowl and let stand at room temperature for 48 hours. Remove and discard the jalapeno.

  • For ceviche, in a large skillet bring 1-inch of water to boiling. Add the shrimp and tilapia; cook for 1minute (do not return mixture to boiling before timing). Drain and rinse with cold water. Place shrimp and tilapia in a large ceramic or glass bowl. Stir in the green and red sweet peppers, onion, jicama, tomato, cilantro, lime juice, lemon juice, orange juice, coconut milk, sugar, salt and the tequila. Cover and chill for 5 hours.

  • Remove mixture from liquid with a slotted spoon and serve in martini glasses garnished with avocado slices. Serve with tortilla chips.


Buy 1-1/4 pounds shrimp in shell to get 1 pound peeled and deveined shrimp. Allow 10 minutes more prep time to peel and devein the shrimp.

Nutrition Facts

114 calories; 4 g total fat; 69 mg cholesterol; 86 mg sodium. 6 g carbohydrates; 10 g protein;