This delicious ceviche features a trio of citrus flavors – grapefruit, orange and lime – that pair perfectly with California Avocados and fresh shrimp.
Citrus Rock Shrimp and California Avocado Ceviche
Vitamin A 502 IU; Vitamin C 33 mg; Calcium 23 mg; Iron 1 mg; Vitamin D 0 IU; Folate 82 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Total Fat 20%; Vitamin A 10%; Vitamin C 60%; Calcium 2%; Iron 6%
Ingredients4 cups rock shrimp, shelled 2 tsp. minced habanero pepper, stem, seed and membrane removed 1 cup pink grapefruit segments, skin and seeds removed 1 cup orange segments, skin and seeds removed 1/4 cup lime segments, skin removed 4 Tbsp. balsamic vinegar (hibiscus vinegar, if available) 1/2 Tbsp. natural sea salt 4 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch chunks 1/4 cup cilantro leaves 4 Tbsp. crushed dried bananas
- In a mixing bowl, mix together rock shrimp, habanero, grapefruit, orange and lime segments, hibiscus vinegar and sea salt. Let marinate for two hours.
- Once shrimp has marinated for two hours, add avocado and cilantro leaves.
- Serve in a chilled martini glass or clear glass bowl. Garnish with dried banana and serve.
Copyright © 2012, Kent Rathbun
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados