Yucatan Style Shrimp Ceviche “Cocktail” with Pico de Gallo, Avocado & Baked Tortillas

Дата канвертавання25.04.2016
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Yucatan Style Shrimp Ceviche “Cocktail” with Pico de Gallo, Avocado & Baked Tortillas

Chris Clime

Executive Chef, PassionFish
Yield: 4-6 servings
Shrimp Ceviche “Cocktail”

1 gallon Water

1 each Onion, finely chopped in small dice

2 each Bay Leaves

1 each Lemon, sliced

3 cloves Garlic

.5 teaspoons Red Chili Flakes

2 tablespoons Salt

1 pound Shrimp, size 35-40

Bring water with chopped onion, bay leaf, sliced lemon, garlic, red chili flakes, and salt to rolling boil. Place shrimp in Pyrex or metal pan and pour boiling water on top. Cover with foil and let cool in poaching liquid. Peel and de-vein shrimp. Reserve] chilled.

Baked Tortillas

12 each Corn Tortillas


Cut tortillas into think wedges, spray with cooking spray, and bake in preheated oven until crisp.

Pico de Gallo with Avocado

2 cups V-8 juice

1.5 oz Ketchup

1 oz Olive Oil

.5 teaspoons Cholula Hot Sauce

To taste Salt

.5 each Onion, minced

3 each Tomatoes [Roma], small dice

1 each Jalapeno, minced

.25 bunch Cilantro, chopped

2 each Limes, juice

1 each Avocado, diced

For garnish Lime Wheels

For garnish Cilantro Sprigs


Preheat oven to 350 degrees. In a bowl, Mix V-8 juice with ketchup, olive oil, hot sauce and season with salt, reserve chilled. Make pico de gallo by combining onion, tomatoes, jalapeno, and cilantro. Season and finish with fresh squeezed lime juice. Add pico de gallo with V-8 mixture and diced avocado. Check for seasoning.


Mix shrimp with pico de gallo and avocado mixture. Divide into glasses, garnishing with cilantro sprigs, lime wheels, and baked tortillas.

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