Today's recipe is an adaptation of a Rick Bayless recipe and is provided by Judge Richard Greene.
SUMMER SHRIMP CEVICHE
(serves 6)
Ingredients:
1 lb 40-50 precooked shrimp
Juice of three limes
1/2 Vidalia or Walla Walla onion, chopped very coarsely
1/2 bunch cilantro, coarsely chopped
2/3 cup diced cucumber
2/3 cup diced jicama
1 or 2 diced avocado
3/4 cup ketchup
1 and 1/2 TBSP Valentina hot sauce
2 TBSP extra virgin olive oil
Gourmet baby lettuce mix (1/2 pkg)
Lime slices for garnish
"Hint of Lime" tortilla chips
Salt to taste
Preparation:
- Clean and remove tails from shrimp.
- Marinate a couple hours in the lime juice.
- Rinse onion under very cold water.
- Combine onion, cucumber, jicama, avocado, and cilantro in medium bowl. Squeeze a little lime on avocado to keep from turning black.
- Mix ketchup and hot sauce to make sauce
- Stir in the sauce with veggie/herb mix and add shrimp. Taste for salt, and add hot sauce if desired.
- Place small amount of lettuces in bottom of deep stemmed glass and then fill with ceviche mixture.
- Decorate with a lime slice on side of each glass, and serve with chips.
