October 28, 2007

Ceviche with Shrimp, Tomatillos and Avocado Cream



This ceviche was my first attempt, so I wisely tried it when my kitty-mom was here visiting, as she knows about all things food! This was a fantastic first try. I tested it for you, and will tell you what I learned and what was good, and what I would change.




Juice of 2 lemons
Juice of 4 limes
Juice of 1 orange (my recipe called for bitter orange but use regular!)
3 tomatillos (husk tomatoes) cut into very small cubes
1 pound frozen shrimp peeled (note: I threw them into boiling water for 2 minutes and then into ice just to get them going a LITTLE)

1 avocado
chili oil
extra virgin olive oil
salt
pepper
cream



Squeeze lemons, limes and oranges and mix their juice together in a bowl. Chop the shrimp into 1/2 inch pieces, and place in bowl. Cover with juice mixure. Place in refrigerator for 4 hours. Remove and add tomatillos, and put back in refrigerator for 2 more hours.



To make the avocado cream, we used large florida avocados, and needed to use only 1/2. If you are using regular sized avocados, you will need one whole fruit. Scoop out meat and place in a blender or food processor.



Blend well for a minute and then add a pinch or two of salt and add 1/4 cup cream. Squeeze in a few drops of lemon juice. Blend again, and taste. The consistency should be very creamy and light, so blend as long as you have to until that happens. Add more cream if you need to. I used a mini food processor and blended for probably 2 minutes all together. Taste- it will taste like avocado ambrosia!



In the bottom of a small chilled cups or glasses (I used martini glasses which sit in ice), put a few drops of olive oil and a few drops of chili oil, depending on how hot you want it. Drain ceviche and spoon on top, and spoon 2 teaspoons of avocado cream on top of that. It tasted best all mixed up together. I have tried other people's first ceviche attempts and none of them were anywhere near as good, so I was pretty proud of this! If you try it, good luck. The ingredients are simple, and just be sure to let it sit long enough in the refrigerator. The citrus will cook the shrimp the rest of the way, and all the other ingredients will blend. I'll be waiting to hear how you do...and the eggs.

6 comments:

nunu said...

This looks really yummy. Great presentation in the martini glasses too. Did you have this with a meal? or as a snack. And the boiling shrimp first for ceviche is such a jennifer thing to do. oh no, the shrimp has been out of the fridge for over 30 seconds, we must put it on ice! and oh my god we are almost out of paper towels! there are only 3 rolls left.

JB said...

this was quiet an undertaking. I try this sometime and see how it turns out for Muffin face.
I love shrimp almost as much as I love corn dogs!

Arties32 said...

Nunu- believe it or not, it wasn't me who was concerned about the raw shrimp! I know, I know, it will be hard to convince you, but it's true! I did laugh at your comments, though! You're right about the paper towels! I keep BJ's in business :)

Sparki said...

That looks dee-lish, and the presentation is beautiful! Are those tricky little glasses from Crate and Barrel?

Arties32 said...

Yes, I believe so! They were a gift from Jill Bari and your intended.

fairybetty said...

YUM! Looks delicious!!!!