Shrimp Ceviche
Serves: 4 to 6
Prep Time: 40 minutes
Cook Time: 3 minutes
Total Time: 43 minutes
BEER PAIRING
Pair with a White IPA, like Blue Moon® White IPA
The aromas and maltiness in Blue Moon® White IPA make it the ideal choice for this delicate, yet vibrant dish.
The subtle sweetness of shrimp play off the soft, malt sweetness of Blue Moon® White IPA, while the beer's floral coriander and sweet orange peel complement the cilantro and citrus elements of the ceviche. And the low hop bitterness, plus that softly sweet malt? They allow this White IPA to play nicely with the heat of the chilies in our dish.
Pro-Tip: Despite what you might’ve heard, heat and hops don't always get along!
INGREDIENTS
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 red onion, diced
½ cup cilantro, chopped
1 Serrano pepper, seeded and minced
¼ teaspoon chili powder
1 large Hass avocado, diced
PREPARATION
STEP 1
Bring a large pot of water to a boil. Add 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.
STEP 2
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.
Ingredients
INGREDIENTS
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 red onion, diced
½ cup cilantro, chopped
1 Serrano pepper, seeded and minced
¼ teaspoon chili powder
1 large Hass avocado, diced
Preparation
PREPARATION
STEP 1
Bring a large pot of water to a boil. Add 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.
STEP 2
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.
