Celebrate Cinco de Mayo today with a Mexican fiesta fit for Pancho Villa himself! Pour yourself a refreshing michelada beer cocktail, whip up a batch of Chunky Avocado Guacamole and declare independence from your troubles for the day.

Once you’re mentally situated south of the border, let’s road trip over to the sleepy beach town of Tulum for a Shrimp and Scallop Ceviche Cups with Rosted Bell Pepper and Lime. This no-cook seafood mixture is best served in freshly crisped won ton shells – a surprisingly fun twist on eating with your typical tortilla chips. A jalapeno gives this cold appetizer an extra kick of caliente!

Click here for Recipe for Shrimp and Scallop Ceviche Cups with Rosted Bell Pepper and Lime

For more Mexican-inspired recipes, visit Parties That Cook’s recipe page. Every recipe you see can be made in 1-hour or less!