Here is a great friday treat to serve for summer, shrimp ceviche shooters! supercute!
Ingredients ♥
1 Lb. Fresh Rock Shrimp
1 Large Haas Avocado, Firm and Small Diced
1 Jalapeno Chile, Small Diced
½ Medium Red Onion, Small Diced
½ c Cilantro, Chopped
3 Limes, Fresh Squeezed
2 Oranges, Small, Fresh Squeezed
½ Hothouse Cucumber, Skin-On, Small Diced
2 Vine-Ripened Tomato, Small Diced
2 Grilled Corn-on-the-Cobb, Kernels Shaved from the Cobb
Orange-Infused Olive Oil (Drizzle)
Sea Salt & Fresh Ground Pepper (to taste)
Cilantro Sprigs (Garnish)
In a large pot add 4 quarts boiling water. Remove from the heat and add the shrimp to lightly cook. Drain the shrimp from the boiling water and refrigerate for about and hour. In a large mixing bowl add the shrimp, cucumber, tomato, corn, cilantro, jalapeno and red onion. Add the fresh lime and orange juice and gently fold in the avocado. Season the ceviche with sea salt and fresh cracked black pepper to taste and lightly drizzle with the orange infused olive oil. Garnish with cilantro sprigs. enjoy!
Ingredients ♥
1 Lb. Fresh Rock Shrimp
1 Large Haas Avocado, Firm and Small Diced
1 Jalapeno Chile, Small Diced
½ Medium Red Onion, Small Diced
½ c Cilantro, Chopped
3 Limes, Fresh Squeezed
2 Oranges, Small, Fresh Squeezed
½ Hothouse Cucumber, Skin-On, Small Diced
2 Vine-Ripened Tomato, Small Diced
2 Grilled Corn-on-the-Cobb, Kernels Shaved from the Cobb
Orange-Infused Olive Oil (Drizzle)
Sea Salt & Fresh Ground Pepper (to taste)
Cilantro Sprigs (Garnish)
In a large pot add 4 quarts boiling water. Remove from the heat and add the shrimp to lightly cook. Drain the shrimp from the boiling water and refrigerate for about and hour. In a large mixing bowl add the shrimp, cucumber, tomato, corn, cilantro, jalapeno and red onion. Add the fresh lime and orange juice and gently fold in the avocado. Season the ceviche with sea salt and fresh cracked black pepper to taste and lightly drizzle with the orange infused olive oil. Garnish with cilantro sprigs. enjoy!
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