Shrimp
Ceviche with Tequila and Avocado
Serves 4 as a first course or
12 as an hors d'oeuvre
The tequila
is a "secret ingredient" in this recipe that adds a wonderful tang to an
already delicious combination of flavors. Have a contest to see which of
your guests is the first to guess the secret ingredient. This ceviche
can be served in a margarita glass (fancy) or in a warm corn tortilla
(simple ceviche soft taco) as a first course. Or, for a lovely hors
d'oeuvre, fill cup-shaped tortilla chips with a teaspoon of ceviche and
place on a platter with a sprinkle of finely chopped cilantro.
1 lb large
shrimp (31/35 count), peeled, deveined, tails removed, chopped into 1/2
inch pieces
1 sm red
onion
1/2 medium
red bell pepper, stem, ribs and seeds removed, finely diced
1/2 cup
freshly squeezed lime juice (8-9 medium limes)
1/4 cup
premium silver tequila (2 ounces)
1 small
fresh serrano or jalapeno chili, stem and seeds removed, finely chopped
1/2 cup
coarsely chopped fresh cilantro
1 small
avocado, peeled and finely diced
salt &
pepper to taste
Mix together the
shrimp, onion, bell pepper, lime juice, tequila and chili. Cover and
refrigerate for at least 2 hours and up to 24 hours.
Just before serving,
gently fold in the cilantro and diced avocado, season to taste with salt
and pepper, then cover and let sit at room temp for 20 minutes.
