It's just about time for pool parties here in Louisiana, and this Ceviche Beer Shots recipe is a sure way to kick off a great party! Ingredients First thing to do is make sure that all the seafood listed here is very, very fresh! 1/2 pound shrimp, peeled and deveined 1/2 pound scallops 1/2 pound swordfish (or similar fish) 1 cup freshly squeezed lime juice 1/3 cup rice wine vinegar 1 teaspoon minced garlic 1/2 cup finely chopped red bell peppers 1/2 cup finely chopped green bell peppers 1/2 cup finely chopped red onions 1 teaspoon Cajun spice seasoning 2 tablespoons granulated sugar 1/2 cup extra-virgin olive oil 1/2 cup chopped fresh cilantro 1 (12-ounce) bottle Abita Amber, divided Directions Cut the shrimp, scallops, and swordfish into medium to small pieces; put in a glass or plastic container. Combine the lime juice, vinegar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. Pour the mixture over the seafood. Cover and refredgierate for 6 to 8 hours, stirring every hour. When ready to serve, add half of the beer to the seafood mixture. Divide the seafood mixture among 6 or...