Name: ROCK SHRIMP CEVICHE “SHOOTERS”
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 Cup Cilantro (Chopped); 3 Limes (Fresh Squeezed); 2 Oranges (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))

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ROCK SHRIMP CEVICHE “SHOOTERS”

Chef Kai Chase

A perfect accompaniment for my signature “Rock-A-Mole” are my “Rock Shrimp Ceviche “Shooters.” These refreshing and light small bites are just the answer for your Cinco De Mayo celebration. Just fill tequila shot glasses to the rim, garnish with cilantro sprigs and serve chilled with small demitasse spoons.

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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 Cup Cilantro Chopped
3 Limes Fresh Squeezed
2 Oranges 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)

Instructions

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.