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Grilled shrimp adds a wonderful smoky flavor to this refreshing version of ceviche. For the best results, skewer the shrimp and drizzle with olive oil before grilling. For a faster version, use cooked shrimp from the seafood counter.
Serves 4 as an appetizer
- ½ cup Frontera Tomatillo Salsa
- 1/3 cup fresh-squeezed lime juice
- 1 fresh or pickled jalapeño chile, stemmed, halved
- 1 pound grilled or cooked medium-size shrimp (about 40 pieces), peeled
- 1/2 small red onion, finely diced
- ¼ cup chopped fresh cilantro
- 1 large ripe avocado, peeled, pitted and diced
- Frontera Tortilla Chips, for serving
- Put the salsa, lime juice and jalapeño into a blender; puree until smooth. Mix the shrimp with the salsa mixture and onion in a medium-size bowl. Cover and let stand at room temperature, stirring occasionally, up to 1 hour.
- Just before serving, stir in the cilantro and avocado, then season with salt, usually about 1/2 teaspoon. Line a decorative bowl with lettuce leaves, stir the ceviche gently and then scoop the mixture into the bowl. Serve with tortilla chips.
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