SHRIMP CEVICHE WITH CHIPOTLE AIOLI
Recipe Date:
May 10, 2024
Serving Size:
4
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
As an appetizer, this ceviche can be served with corn chips or on top of a deep-fried crispy wonton. To serve it as a meal, scoop a generous portion of ceviche over salad greens or on top of a tostada shell with shredded cabbage. Whichever way you decide to serve it, finish it with a drizzle of chipotle aioli for that added kick! – Chef Lisa Scott
Ingredients
- CEVICHE INGREDIENTS
- 1 lb raw shrimp, peeled, deveined, and chopped into 1” pieces
- 2 lemons, juiced
- 2 limes, juiced
- 1 pint colorful cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 1 small jalapeño, finely chopped (I do not seed the jalapeño, because I like spice)
- 1 large avocado, diced
- 2 cloves of garlic, minced
- salt and pepper to taste
- CHIPOTLE AIOLI INGREDIENTS
- 2 tbsps chipotle in adobo sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
Directions
Mix all the ingredients for the ceviche together in a large bowl and let marinate for about 1.5 hours, or until the shrimp becomes opaque. The acid in the citrus will cook the fish.
To make the aioli, combine all the ingredients in a bowl and blend with an immersion blender until smooth. You can also put all the ingredients in a food processor.
Whichever way you decide to serve the ceviche, make sure you have a cold bottle of 1850 Wine Cellars Rosé ready to drink.
We think you should
Sign Up For Our Newsletter
Exclusive Promos, New Wine Releases, Great Adventures in California Content, and More!