Kick of your Cinco de Mayo celebration with this fresh and booze-spiked shrimp ceviche. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.
Picture this. You’re stretched out on a chaise lounge by the pool, with a view of the crashing waves beyond. In your hand is some sort of fruity cocktail, which you slowly sip while soaking up the warm rays of the sun. Multi-tasking at its best. And then a plate of refreshing shrimp ceviche is delivered to you. Would it be wrong to say that it’s delivered by a handsome cabana who is NOT wearing a speedo? My fantasy, my cabana boy specifications.
The ceviche (because really, that’s what this little fantasy is all about) is mixed in a citrus and tequila sauce, then gently tossed with tomatoes, cilantro and plenty of creamy avocado.
Of course there is avocado. Is it really possible to celebrate Cinco de Mayo (that timing of my poolside dream) without avocado?
Two comments: “Now way!” and “Why would you want to?”
The growing season for California Avocados is here again. Really, I’ve been craving the creamy, heart-healthy fruit since we scooped out the last spoonful in October. So, now my mind is turning to Sweet Potato Hash with Creamy California Avocado Sauce and Black Bean Sliders with Creamy Avocado Sauce.
If you’re planning a Cinco de Mayo celebration, my Kicked-Up Avocado Margaritas are must for sipping while enjoying this shrimp ceviche.
Traditional ceviche is made by “cooking” the shrimp in lime juice. The citric acid causes a reaction in that seafood that causes it to become opaque and firm, appearing to be cooked. However, I know that many people feel uncomfortable with seafood prepared this way, so I altered the approach slightly. The shrimp is blanched in boiling water for 1 minute, then marinated in lime juice (and tequila!) for 30 minutes.
One note of caution…please do NOT blanch the shrimp for more than one minute. It will become tough and rubbery, which takes away from that gorgeous, tender texture of traditional ceviche.
Now, excuse me while I transport myself back to that seaside fantasy.
Other recipes for Cinco de Mayo:
Cookin’ Canuck’s Kicked-Up Avocado Margarita for Cinco de Mayo
Cookin’ Canuck’s Mexican Slaw with Mango, Avocado & Cumin Dressing
I Wash, You Dry’s Carne Asada Nachos with Avocado & Pico de Gallo
Dine & Dish’s Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
A Southern Fairytale’s How to Best the Best Damn Guacamole Ever
Calories 110.6 / Total Fat 4.4g / Saturated Fat 0.7g / Cholesterol 86.1mg / Sodium 159.7mg / Total Carbohydrates 4.0g / Fiber 1.8g / Sugars 0.9g / Protein 12.2g / WW (Old Points) 2 / WW (Points+) 3
- 1 lb. large shrimp, peeled & deveined
- 1/4 cup fresh lime juice
- 2 tbsp tequila
- 2 Roma tomatoes, seeded & diced
- 1 California avocado, diced
- 1 jalapeno, seeded & diced
- 2 tbsp minced cilantro
- ¼ tsp salt
- Fill a large bowl with ice water.
- Bring a large pot of water to a boil and add the shrimp. Cook for 1 minute, drain, then immediately plunge the shrimp into the ice water to stop them from cooking further.
- Cut the shrimp into ½-inch pieces and transfer to a medium bowl. Stir in the lime juice and tequila. Cover and refrigerate for 30 minutes.
- To the shrimp mixture, add the tomato, avocado, jalapeno, cilantro and salt. Stir gently to combine.
- Serve with tortilla chips or crackers.
From the kitchen of Cookin' Canuck | cookincanuck.com