SHRIMP CEVICHE WITH TEQUILA AND LIME

SHRIMP CEVICHE WITH TEQUILA AND LIME image

Number Of Ingredients 17

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

Steps:

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.