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
Nutritional Highlights (per serving)
|4||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|
|4||Tbsp.||crushed dried bananas|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
*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.
Copyright © 2012, Kent Rathbun
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%