Kick Your Snacks Into High Gear With Tropical Shrimp Ceviche and Hi-Fi Hops

By: Jamie Evans, The Herb Somm

For football fans, there’s nothing more exciting than the big game. But if you’re not a sports enthusiast, game day snacks are also worth celebrating! As a food fan, I love the tradition of preparing a smorgasbord of different delicious game-day eats. Whether you decide to indulge in sliders, dips, chicken wings, or nachos, there’s something for everyone.

If you’re looking for a healthier option this year, one of my favorite go-to recipes is Tropical Shrimp Ceviche. This crowd-pleasing appetizer is easy to customize, plus contains the perfect balance of salty, spicy, and sweet flavors to satisfy your taste buds. While there are several different methods to prepare ceviche, for this recipe, I recommend grilling the spiced shrimp first before combining it with the other ingredients. By grilling, the shrimp takes on a delicious smokey flavor that plays nicely with the lime notes as well as the chopped mango, avocado, cilantro, and strawberries.

Tropical Shrimp Ceviche is also a perfect match for Hi-Fi Hops ‘Unplugged’ Cannabis-Infused Hoppy Sparkling Water. This refreshing combination makes for a fantastic pairing, both highlighting citrus and tropical notes on the palate. Plus, Hi-Fi Hops Unplugged is mildly dosed with 18 milligrams of CBD and less than 2 milligrams of THC, providing a relaxing cannabis drink experience with zero hangover. A delightful way to treat yourself on game-day! Be sure to serve with a side of your favorite plantain chips for some extra crunch.

Ready to try this tasty food and beverage pairing on Sunday? Keep reading for the recipe and be sure to click here to find Hi-Fi Hops in California or Colorado. Cheers, and enjoy!

Tropical Shrimp Ceviche

Note: Since you’re pairing Hi-Fi Hops ‘Unplugged’ Cannabis-Infused Hoppy Sparkling Water with this appetizer, this recipe is non-infused. If you wish to infuse it, simply add a teaspoon of your favorite cannabis-infused olive oil into the dish before mixing for an enhanced experience.

Yield: about 4 to 5 servings


  • Mixing Bowls
  • Basting brush
  • Skewers
  • Grill or grill pan
  • Wooden spoon


Grilled Spicy Shrimp

  • 1 pound precooked large shrimp (peeled, deveined, and tails removed)
  • 2 tablespoons olive oil
  • Sweet paprika to your liking
  • Cumin to your liking
  • Salt to your liking
  • Black pepper to your liking

For The Tropical Shrimp Ceviche:

  • ½ medium red onion, chopped into pieces
  • ¾ cup unpacked cilantro, stems removed and chopped into small pieces
  • 2 to 3 medium limes, juiced
  • 1 teaspoon hot sauce
  • 2 large strawberries, chopped into pieces
  • 1 semi-firm avocado, cut into small cubes
  • 1 semi-firm medium mango, cut into small cubes
  • Optional Salt and pepper to taste
  • Lime wedges to garnishPlantain chips


Preheat the grill over medium-high heat. Thread the shrimp onto skewers, then set on top of a plate. Pour the olive oil into a small mixing bowl, then use a basting brush to paint each side of the shrimp. Next, add a dash of smoked paprika, cumin, salt, and pepper to coat both sides and season the shrimp. Grill for about 3 to 4 minutes on each side or until a bit charred. Remove from heat, then transfer the shrimp to a plate to cool.

Once the shrimp have cooled, remove them from the skewers and chop them into bite-size pieces. Add the shrimp into a large mixing bowl, then add the red onion, cilantro, lime juice, and hot sauce. Stir the ingredients together using a wooden spoon, then taste and add more salt and black pepper if needed. Begin to layer in the strawberries, avocados, and mango pieces. Gently stir to combine, then garnish with a few lime wedges for squeezing on top. Serve immediately with a side of your favorite plantain chips and pair with Hi-Fi Hops on Game Day. Enjoy!

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