Shrimp Ceviche
Serves: 4 to 6
Prep Time: 40 minutes
Cook Time: 3 minutes
Total Time: 43 minutes
BEER PAIRING
Pair with a Fruit Beer, like Blue Moon® Mango Wheat
The bright aroma of mango in Blue Moon® Mango Wheat make it the ideal choice for this delicate yet vibrant dish.
Blue Moon® Mango Wheat adds a tropical element to the ceviche that evokes mango salsa, while the fruity sweetness helps calm the heat. Citrus notes and refreshing carbonation round out the shrimp and add to the bright, refreshing quality of the finish.
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.
