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Ceviche Michelada

This recipe works for: Appetizer, Snack


  • 5 oz Fire Roasted Salsa
  • 12 oz Lager Beer
  • ½ oz Pickle Juice
  • 1/8 tsp Chicken Base
  • To taste Worcestershire
  • ½ # 25-30 Peeled and Diced Shrimp
  • 9 oz Lime Juice
  • Salt to taste


Mix the shrimp, salt and lime juice, and refrigerate for 6-7 hours. Once shrimp is cooked, mix the remaining ingredients and serve with whatever crackers desired.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.