Shrimp Ceviche At dinner parties across America, shrimp cocktails have become the overdone choice for every unoriginal hors d’oeuvres spread. It’s time to switch up your appetizer routine and add life to those crustaceans! Inspired by the gastronomic monotony of social gatherings, this quick and easy recipe for ceviche uses
your commonplace cocktail shrimp and gives them a new zesty and sassy flavor. While ceviche is usually served raw, this take on the classic Latin American dish uses cooked shrimp and is just as tasty while posing no risk of food poisoning to your guests. The nuggets of avocado add a pleasant, creamy balance to the acidity, and a quick drizzle of hot sauce at the end can bring some extra excitement to your tastebuds. Your friends will surely be impressed by your daring break with the typical appetizer standard.
get:
do:
• 1 lb. large, whole cooked shrimp • 2 tbsp. freshly squeezed lemon juice • 2 tbsp. olive oil • 3/4 tsp. kosher salt • 1/4 tsp. freshly ground black pepper • 3 tbsp. chopped fresh cilantro • 1 whole avocado, diced into half-inch cubes • Tabasco or your favorite hot sauce to taste (optional)
1. Remove the shell and tails from the shrimp and cut them into thirds. 2. Combine the shrimp, lemon juice, olive oil, kosher salt, and pepper in a medium sized bowl. Taste for added salt or pepper. 3. Add the cilantro. Stir to combine. 4. Gently stir in the avocado. Do not overstir to prevent the avocado from getting mushy. 5. If desired, garnish with cilantro and add a dash of hot sauce.
BY PAIGE RESNICK PHOTOS BY GABBY LUU
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