WHAT'S FOR LUNCH: Crab & Shrimp Ceviche - Tucson News Now

WHAT'S FOR LUNCH: Crab & Shrimp Ceviche

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What's for Lunch

Chef Eddie Coronado

Blanco Tacos + Tequila

http://www.foxrc.com/blanco.html

Crab and Shrimp Ceviche:

INGREDIENTS:

QUANTITY:

                   Shrimp

6 ea

                   Celery Leaves

1/8 oz

                   Red Onion

 

 

1/2 oz

                   Cucumber

 

 

1 oz

                   Pico De Gallo

 

2 oz

                   Crab

 

 

2 oz

                   Salt

 

 

1/4 tsp

                   Pepper

 

 

1/8 tsp

                   Lime Vinaigrette

 

1 oz

                   Cilantro

 

 

1/2 tsp

                   Avocado 1/2 inch dice

 

 2 oz

                   Gazpacho

 

 

2 oz

                   Cilantro

 

 

pinch

                   Lime Juice

 

 

1/2 ea

 

PROCEDURE:

  1. Place shrimp, celery leaves red onion, cucumber, pico, crab, salt, pepper and lime vinaigrette in a bowl and toss well.
  2. Place 2 oz of gazpacho in bottom of bowl and arrange 2/3 of the shrimp salad in the bowl.
  3. Arrange some of the avocado over shrimp then top with remaining shrimp salad.
  4. Garnish with cilantro and a squeeze of lime juice.
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