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:

• 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.