Shrimp Seviche

By zboni

Ingredients

• Bring to a boil:
• For the Seviche~
• 3/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup ketchup
• 2 tsp. garlic, minced
• Add:
• 1-1/2 lb. extra-large shrimp, peeled, deveined, and halved lengthwise
• Stir In:
• 1 cup tomato, seeded, chopped
• 1/2 cup red onion, slivered
• 1/4 cup minced fresh cilantro
• 2 T. jalapeno, seeded, minced
• 2 T. olive oil
• 1 tsp. kosher salt
• 2 dashes hot sauce
• 2 T. fresh lime juice
• 1/4 cup kosher salt
• 1 cup avocado, diced
• 4 slices of lime
• For the Baguette Croutons~
• Slice:
• 1 loaf ciabatta
• Brush:
• 1/2 cup olive oil
• Kosher salt to taste

Preparation

Step 1

Bring citrus juices, ketchup and garlic to a boil in a medium saucepan.

Add shrimp; reduce heat t low and simmer 2 minutes. Drain shrimp through a sieve over a bowl, reserving citrus mixture. Place shrimp on a plate and chill. Prepare a large bowl of ice water, nest the bowl of citrus juices in the ice water and whisk until cooked.

Stir tomato, onion, cilantro, jalapeno, oil, 1 tsp. salt, and hot sauce into citrus mixture. Add shrimp; toss well to coat. Chill at least 15 minutes, stirring occasionally. Preheat broiler or grill.

Slice bread for Croutons, at a sharp angle into eight 1/2" thick slices.

Brush oil over cut sides of bread and broil or grill 3 minutes on each side until lightly brown and crisp. Sprinkle with salt and serve. To serve, dip 4 glasses in 2 Tbsp. lime juice and then into kosher salt. Spoon 1/4 cup avocado into each glass and top with 1 cup shrimp mixture. Garnish with lime slices and serve with Baguette Croutons.