Okay, party people – it’s PARTY TIME! The weekend is approaching, the weather is perfect, and it’s time to bust out the big guns – shrimp ceviche & grapefruit pisco sours. Ooh yes, we are going to show you how to make both in a jiffy and it will be a party favorite from here on out. These two are the perfect pairing for a pre-dinner treat, a dinner party appetizer, or small bites for a cocktail hour. No matter how you serve them, they are a perfect pairing all summer long!
We love throwing a good party and our worst nightmare is having to run out because you are short on supplies. It messes up the vibe, people feel like they should leave — you know how it goes. Luckily our friends at Drizly have vowed to never let that happen – they promise to deliver alcohol to your door within 1 hour. That means, no more sneaky runs to the store because it’s already on its way!
To celebrate that fun fact, we wanted to whip up something fun with our friends at Lay’s to bring the perfect summer snack. We’ve been digging ceviche recently, as it’s perfect for lots of different occasions, and thought we would share!
The tip is to make the ceviche in a non-metallic bowl (glass is best) as it keeps the flavors fresh & make sure to refrigerate the shrimp in juices & veggies for at least an hour. After that, it’s smooth sailing!
- 2 quarts water
- ¼ cup kosher salt
- 1 pound raw shrimp, frozen is fine
- Juice of 2 lemons
- Juice of 2 limes
- 1 cup diced seeded peeled cucumber
- ½ cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped
- 1 cup diced seeded tomato
- 1 avocado, chopped into ½-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- At least one bag of Lay's Sea Salt potato chips
- In a large saucepan, add ¼ cup of salt and water and bring to a boil. Add in your shrimp & turn off heat, and let it sit until just cooked through (roughly 3 minutes)
- Once cooked, transfer to a cutting board and let them cool down further.
- Once cooled, cut the shrimp into ½-inch pieces and place in a medium glass bowl. Squeeze in your lemon and lime juices, stir in cucumber, onions, & chiles, & refrigerate for 1 hour.
- After the hour is up, add in your tomato, avocado, chopped cilantro, oil and a few pinches of salt to the mix & stir gently. Garnish with cilantro leaves & serve with a hefty bag of Lay's Sea Salt potato chips.
While your ceviche is sitting in the fridge soaking up all those flavors, it’s time to whip up the cocktails! If you’ve ever had pisco, you know that it’s amazing & for those of you who haven’t, prepare to fall in love. It’s kind of like tequila’s cousin, but it’s also a bit like white rum – so naturally the combination is magic.
Perfect for sipping when it’s warm, by the grill, or outside with friends, pisco sours are the ultimate summer drink (in my opinion). Add in some grapefruit and a few dashes of orange bitters & you’ve got yourself one heck of a party!
GRAPEFRUIT PISCO SOUR
4 ounces of Pisco
4 ounces of freshly squeezed grapefruit juice
2 ounce of simple syrup
2 egg whites
Orange aromatic bitters
Put a few handfuls of ice, pisco, freshly squeezed grapefruit juice, simple syrup, and egg whites into a shaker & shake vigorously until the outside of shaker is cold (about 30 seconds).
Strain into two glasses and garnish with a few dashes of bitters in the center of the foam.
Serve, sip, repeat!
Like what you see? Well, grab your own bottle of pisco here & make sure to use the code LAYSSUMMER on your next Drizly order for $5 off! Can’t wait to hear what you think about the grapefruit pisco sour & shrimp ceviche. Bottoms up!