SHRIMP CEVICHE
Chad can't contain himself when it comes to pairing up shrimp and citrus. Chef Justin adds a twist to his light and refreshing Shrimp Ceviche.
Yield 4 Servings
Ingredients:
Preparation:
Yield 4 Servings
Ingredients:
- 1 pound large Florida pink shrimp, peeled and deveined with tail on
- 2 tablespoons seafood boil seasoning
- 2 Florida pink grapefruit, peeled and segmented, seeds removed
- 3 Florida tangelos, peeled and segmented, seeds removed
- 3 Florida tangerines, peeled and segmented, seeds removed
- 1 Florida sweet pepper, diced
- 1 red onion, diced
- 1 tablespoon of olive oil
- 3 limes, juiced
- 1.2 cup fresh cilantro, chopped
- 1 large Florida avocado, peeled, pitted and diced
- Sea salt and fresh ground pepper to taste
- 1 bag plantain chips or tortilla chips
Preparation:
- Fill a medium sized sauce pot 3/4 of the way with water and heat over medium/high.
- Once boiling, add the seafood seasoning to the water.
- Add the shrimp and cook for 2 to 3 minutes or until completely done.
- As soon as the shrimp are done, plunger them into an ice water bath to stop the cooking and cool them off.
- When the shrimp are completely cool, strain them and put them into a medium sized mixing bowl.
- Add citrus, sweet pepper, red onion, olive oil, lime juice, cilantro, and avocado.
- Season the ingredients to taste with salt and pepper and stir to combine ingredients.
- Serve ceviche with chips.