Ingredients
Shrimp Ceviche with Tequila and Lime
By Louisa Neumann
The ladies in one of my recent “ladies night out” classes went crazy over this fresh and flavorful appetizer.
Serves 4 as appetizer
1 tablespoon kosher salt
1 quart water
1 pound large shrimp, peeled and deveined
1 small red onion, finely diced
½ medium red bell pepper, stem, ribs and seeds removed, finely diced
½ cup freshly squeezed lime juice (about 5½ limes)
¼ cup premium tequila, (2 ounces)
1 small jalapeño), stem and seeds removed, finely chopped
½ cup coarsely chopped fresh cilantro
1 small avocado, finely diced
Salt and freshly ground black pepper, to taste
Lime wedges, for garnish
Tortilla chips, for garnish
Preparation
Combine the kosher salt and water in a medium sauce pan over high heat; bring to the boil, then remove from the heat. Immediately pour in the shrimp, stirring occasionally, about one minute.
(Note: The acid in the ceviche marinade continues to firm and “cook” the shrimp further; overcooking at this stage will produce rubbery shrimp.) Drain in a colander, then transfer to a large mixing bowl.
Mix together the onion, bell pepper, lime juice, tequila and chili. Pour over the shrimp, and toss to combine; cover, and refrigerate for one hour. Do not marinate longer than one hour, or the shrimp will become tough.
Gently fold in the cilantro and diced avocado; season to taste with salt and pepper, then cover and let sit at room temperature for about 20 minutes.
When ready to serve, divide the ceviche among 4 chilled martini glasses; garnish with lime wedges and tortilla chips.
