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Shrimp Ceviche with an Avocado Twist Recipe
Recipe provided by the Chilean Avocado Importers Association
Re-Calculate: Ingredients
Ingredients:
- 2 cups medium shrimp, peeled and deveined
- 1/2 cup fresh orange juice (1 orange yields about ½ cup juice)
- 3/4 cup fresh lime juice (3 limes yield about ¾ cup juice)
- 4 oz. ketchup
- 2 cups tomato juice
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 red onion, diced
- 1 ripe, Fresh Hass Avocado, peeled, pitted and cut into 1/4-inch dice
- 2 large plum tomatoes, seeded and diced
- 1/2 tsp. hot sauce
- Cooked popcorn, for serving
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8 patacones (plantain chips), for serving, optional*
*You can find plantain chips at stores specializing in food from Latin America. If not available fresh corn tortilla chips make a good substitute.
Instructions:
- In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
- Drain the shrimp and transfer to a bowl. Add the orange juice and lime juice, stir to combine; refrigerate for at least 4 hours and up to 6 hours.
- In a large bowl, combine the tomato juice and ketchup. Season with salt and pepper. Add the cilantro and red onion. Stir in the avocado, tomato and hot sauce, and mix gently to blend. Add the cooked shrimp and juice. Taste and adjust seasonings.
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To serve, divide equal portions into martini glasses, and place each on a plate with popcorn. Garnish each serving with two patacones.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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