Shrimp Ceviche Salad - Tucson News Now

Shrimp Ceviche Salad

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Shrimp Ceviche Salad - El Parador

Shrimp Prep:

1 ½ pounds of 31 -35 shrimp

2 oz pickling spices

Juice of 1 lemon

Juice of 1 lime

1 Tablespoon of El Parador Seasoning Salt

 

Method:

In large pot, bring water and spices to boil, add raw shrimp,

Prepare a bowl with ice and water; have strainer ready

Cook shrimp 3 to 5 minutes or until shrimp turn pink.  Strain liquid from shrimp, add shrimp to ice bath - let stand for 3 minutes - strain shrimp from ice bath

Peel shrimp and set aside. 1 1/2 pounds raw shrimp yields 1 pound shrimp cooked.

 

Ceviche Salad Mixture Preparation:

2 cucumbers - peeled and seeded

6 large radishes - diced

4 medium tomatoes - diced

½ bunch of cilantro finely chopped

3 stalks celery - peeled & diced

½ medium red onion - diced

2 jalapeno - seeded and diced

8 - 12 oz Clamato juice

Juice of 2 lemons

Juice of 1 limes

1 Tablespoon salt

2 tablespoon Fresh garlic -diced

½ tablespoon black pepper

4 tostada cups

½ avocado sliced

2 oz Cotija cheese

Shredded red/white cabbage

For ceviche salad, combine all ingredients from cucumbers through jalapeno.

Add juices and seasonings to salad mixture and gently mix.

On serving plate, place a bed of the red and white cabbage; place tostada cups on cabbage bed, evenly spoon ceviche mixture into each of the tostada cups, top with sliced avocado and garnish with Cotija cheese.

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