Shrimp ceviche
PAIR THIS DELICIOUS DIP WITH TOPO CHICO HARD SELTZER AND EL RANCHERO RESTAURANT STYLE TORTILLA CHIPS
Shrimp ceviche
PAIR THIS DELICIOUS DIP WITH TOPO CHICO HARD SELTZER AND EL RANCHERO RESTAURANT STYLE TORTILLA CHIPS
2 yellow onions, quartered
2 bay leaves
½ tablespoon kosher salt
1 pound (26 to 30) large shrimp, peeled and deveined
½ cup fresh lime juice
⅓ cup fresh orange juice
½ cup diced red onion
½ cup chopped cilantro
1 serrano pepper, seeded and minced
¼ teaspoon chili powder
1 large Hass avocado, diced
Tortilla chips, for serving
Bring a large pot of water to a boil. Add yellow onions, bay leaves and salt and boil for 10 minutes. Add shrimp and boil for 3 minutes until cooked through. Remove shrimp and place in a bowl of ice water until cool.
In a large bowl, combine juices, red onion, cilantro, serrano pepper and chili powder. Slice shrimp into 1-inch sections, add to the marinade and refrigerate for 30 minutes. Gently fold in avocado. Taste and add salt if needed. Serve alone or with tortilla chips.
Note: Shrimp can be cooked a day in advance.
