Blood Orange Rock Shrimp Ceviche
- , by Team Experts
- 1 min reading time
Blood Orange Rock Shrimp Ceviche
This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rose Wine.
1 lb fresh rock shrimp, rough chop
½ medium lemon
½ medium red onion, minced
2 each avocado, diced
2 each Roma tomato, seeded and diced
3 tsp salt
1 small lime, juiced
½ cup Rose Wine (Choose Your Favorite Rose)
2 tsp shallots, minced
3 tsp blood orange concentrate or juice
2 tsp Blood Orange Citrus Syrup
1 ½ cup Olive Oil
24 tortilla chips, round preferred
24 cilantro leaves
- Begin by poaching shrimp in boiling water with half lemon for 1 minute. Remove shrimp from water and place in ice bath. Once completely cooled, remove shrimp and toss with red onion, avocado, tomato, 1 tsp salt, and lime juice. Place in refrigerator and chill.
- For the vinaigrette, use rosé wine for a gentler acidity, shallots, 2 tsp salt, Blood Orange concentrate and Blood Orange Syrup in a mixing bowl, then slowly whisk in Olive Oil. Once all the oil is incorporated, reserve vinaigrette for assembly.
- Start assembly by tossing rock shrimp mixture with 3 Tbsp vinaigrette. Place a spoonful of the shrimp mixture on each tortilla chip and top with cilantro leaf. Arrange on a platter and enjoy!
- Makes 24 bite-size pieces.
cr recipe @RoundPondEstate