Ceviche with spinach and bread served in a restaurant setting

Texas Pete Fiery Ceviche

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  • 2 Tbsp. Texas Pete Fiery Sweet Sauce
  • 3/4 C cocktail sauce
  • 1/2 lb. cooked shrimp
  • 1/2 lb. crab meat
  • 1/4 C purple onion, diced
  • 1 small jalapeño, seeded, deveined and minced
  • 2 Tbsp. cilantro, chopped
  • Zest and juice of 1/2 a lime
  • French bread
  • Baby salad greens mixture

Products used in this recipe:

Fiery Sweet Wing Sauce

Fiery Sweet Wing Sauce
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Mix all the ingredients together and let sit covered in the refrigerator for one hour.
Serve over baby salad green mix with a side of French bread.