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ROCK SHRIMP CEVICHE “SHOOTERS”
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.
1 Lb. Fresh Rock Shrimp1 Large Haas Avocado, Firm and Small Diced1 Jalapeno Chile, Small Diced½ Medium Red Onion, Small Diced½ c Cilantro, Chopped3 Limes, Fresh Squeezed2 Oranges, Small, Fresh Squeezed½ Hothouse Cucumber, Skin-On, Small Diced2 Vine-Ripened Tomato, Small Diced2 Grilled Corn-on-the-Cobb, Kernels Shaved from the CobbOrange-Infused Olive Oil (Drizzle)Sea Salt & Fresh Ground Pepper (to taste)Cilantro Sprigs (Garnish)
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.
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