 Tequilla Shrimp & Avocado Ceviche (Ryndam Nov/Dec 2007) cooking demonstration
Tequila Shrimp and Avocado Ceviche (serves 4)
Ingredients for Ceviche:
2 pounds large shrimp (16 - 20 count), pealed and cleaned
1 cup lime juice
1 cup lemon juice
1 ounce tequila
6 ounces cilantro, finely chopped
2 tablespoons jalapenos, finely diced
4 red bell peppers, finely diced
salt and pepper to taste
1 pound avocados, sliced
¾ cup chopped fresh cilantro
Ingredients for Cucumber Salad:
3 cups distilled vinegar
½ teaspoon fresh ginger, finely diced
3 cups sugar
3 1/3 pounds cucumbers cut on the ribbon machine
3 ounces cilantro, finely chopped
1 ounce chili flakes
3 red bell peppers, diced
3 ½ ounces green onions, finely chopped
Ingredients for Salsa:
1 pound large, ripe tomatoes, peeled, seeded and small diced
2 large red onions, peeled and small diced
2 ounces cilantro, washed and finely chopped
1 cup olive oil
½ cup balsamic vinegar
2 tablespoons Worcestershire sauce
¼ tablespoon sugar or to taste
½ teaspoon white pepper or to taste
Preparation:
Ceviche:
Finely dice 2/3 of the shrimp. Combine with lime juice, lemon juice, cilantro, jalapenos and red peppers and marinate for 2 hours.
Cucumber Salad:
Bring vinegar and ginger to a boil. Add sugar and allow time to dissolve. Pour mixture over the cucumber. Add the cilantro and chili flakes and all to marinate for one hour. Just prior to serving, add the red peppers and green onions and stir to combine.
Salsa:
Combine the tomatoes, red onions, cilantro, olive oil, balsamic vinegar, Worcestershire sauce, sugar and pepper. Place in a blender for a few seconds only, careful not to over blend. Salsa should be very course.
To Serve:
Slice the remaining cooked shrimps lengthwise and arrange on plate with sliced avocados. Top with cucumber salad, Ceviche and salsa. | 
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