Shrimp Ceviche Cocktail with Rum and Mint

It truly is that simple; the beauty of this dish lies in the quality of your fresh ingredients and the care you put into crafting it.

Elevate your dining experience with my signature Shrimp Ceviche Cocktail, this is a very easy and sophisticated, nutrient-dense appetizer that perfectly balances fresh, high-protein shrimp with creamy avocado and the vibrant, tropical acidity of passion fruit. Infused with a subtle aromatic hint of white rum and finished with finely fresh mint, this dish is designed to be as nourishing as it is flavorful, making it an ideal choice for health-conscious foodies and longevity-focused lifestyles.

Whether you are hosting an elegant gathering or looking for a refreshing, gourmet starter, my inspired recipe brings a touch of elevated, nature-focused culinary excellence to your table. Explore this simple, refreshing, and high-protein recipe today to bring a vibrant, healthful centerpiece to your next occasion.

Shrimp Ceviche Cocktail with Rum and Mint

Recipe by carlotaswtbasil@gmail.com

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

300

kcal

This vibrant Shrimp Ceviche Cocktail balances fresh citrus acidity with the sweetness of passion fruit and bell pepper, making it an excellent, light, and nutrient-dense appetizer.

Ingredients

• 1 lb cooked shrimp, peeled and deveined (roughly chopped if large)

• 2 ripe avocados, diced

• 1/2 red onion, finely diced

• 1 orange bell pepper, finely diced

• Juice of 1 fresh lemon

• Juice of 1 fresh lime

• Pulp of 1–2 fresh passion fruits (for a bright, tropical acidity)

• 2 tbsp extra virgin olive oil

• The "Secret" Ingredient: Add 1 tablespoon of white rum per person to the marinade mixture (Step 1).

• A few fresh mint leaves and fold them in gently at the very end with the avocado to keep the flavor bright and fresh.

Directions

• In a large mixing bowl, combine the diced orange bell pepper and the finely diced red onion. Add the fresh lemon juice and lime juice to the mixture. Let this base sit for 5–10 minutes.
• Gently fold the cooked, peeled, and deveined shrimp into the bowl. Add the pulp of 1–2 fresh passion fruits, the olive oil, and 1 tablespoon of white rum per person to the marinade.
• Season the mixture with salt, freshly cracked black pepper, and your choice of spices, such as a pinch of chili flakes or smoked paprika for added depth.
• Just before you are ready to serve, gently fold in the diced avocados to ensure they maintain their texture. Incorporate the fresh mint leaves, which should be cut very tiny.
• Scoop the prepared ceviche into martini glasses. You may garnish the rim with a slice of lime or a whole shrimp, similar to the presentation seen in my picture.

Notes

• Serving your Shrimp Ceviche Cocktail with a fresh Mojito creates a perfectly balanced, it makes it a tropical experience that highlights the shared ingredients and refreshing acidity.