Quench the heat with this dish. Sunny days and warm evenings are the perfect backdrop for this citrusy and spicy shrimp ceviche. It’s fresh, light, and prepares the palate for the rest of your barbecue spread. Perfect to make ahead of time before your gatherings – it’s sure to be a crowd pleaser!
- 6 tbsp. SALSAOLOGY Ancho Chile & Tamarind Sauce
- 3 c. Lime Juice, preferably fresh squeezed
- 3 Garlic Cloves, minced
- 1 lb. Medium Size Uncooked Shrimp, peeled and deveined, cut into pieces
- 1 c. Red Onion, chopped
- 1 c. Cucumber, chopped
- 1 c. Cherry Tomatoes, halved or quartered depending on size
- 1/3 c. Cilantro, chopped
- 1 Medium Avocado, diced
- Place shrimp in a bowl and add 2 c. of lime juice. Stir to coat and submerge all shrimp in lime juice. Cover bowl with plastic wrap and place in refrigerator until shrimp are a peachy rose color for approximately 1 hr. This process will cure the shrimp.
- In a small bowl, mix the remaining 1 c. of lime juice and the 6 tbsp. of SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside in refrigerator.
- Once shrimp have cured, drain lime juice into a separate receptacle and set aside.
- Add onion, cucumber, cherry tomatoes and cilantro to bowl with shrimp. Mix all ingredients together with a spoon.
- Add lime and sauce mixture to ceviche and mix well. Add salt and pepper to taste.
- Before serving, add diced avocado to ceviche.
- If you prefer a more, citrusy flavor, add some of the lime juice set aside from the curing to the ceviche mixture until you obtain the flavor desired. Also, if you prefer more spice, add more SALSAOLOGY by the tablespoon.
- Place in small bowls and serve with corn tortilla chips.
Serves 6 appetizers