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Ceviche Michelada

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Course Appetizer, Snack

Ingredients
  

  • 5 oz  Fire Roasted Salsa
  • 12 oz Lager Beer
  • ½ oz pickle juice
  • 1/8 tsp chicken base
  • Worcestershire sauce to taste
  • ½ lb peeled and diced shrimp 25-30 pieces
  • 9 oz lime juice
  • Salt to taste

Instructions
 

  • 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.
Recipe Source:
Canned Product Tomatoes
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