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During Quarantine, Ginger Chef joined us at our Virtually Live Friday Night Facebook Live and prepared some delicious cuisine made with Ciderboys Hard Cider!

Try the Ciderboys Shrimp Cocktail - "Campechana" from your own kitchen!


2 medium New Mexico poblano, or Hatch chiles

3 TBSP pitted green olives; chopped

1 lb medium shrimp (preferably fresh)

Kosher salt

1 small tomato

1–2 jalapeños

1/4 cup tomato juice

1/4 cup + 2 TBSP ketchup

2 TBSP cilantro; chopped

2 TBSP white onion; finely chopped

1 1/2 tsp oregano; finely chopped

1/2 tsp garlic; finely chopped

3 TBSP fresh lime juice

3 TBSP olive oil

1 avocado

1/4 cup Ciderboys Pineapple Cider

1 fresh bay leaf (optional)

Tortilla chips (for serving)


  1. Prepare a grill for medium-high heat or preheat broiler. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10–12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.

  2. Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.

  3. Meanwhile, peel, devein and remove the tails of the shrimp. Bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2–3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.

  4. Mix chiles, finely chopped roasted tomatoes, jalapeños with seeds removed, tomato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp and avocado.

5. Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using.

6. Serve with tortilla chips alongside.


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