Lime-Avocado-Shrimp Ceviche

Bright citrusy flavors “cook” this tender shrimp group appetizer. Mint and cilantro complete the clean flavors of this updated Mexican classic starter.
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Ingredients:

1 lb. raw shrimp, peeled and cleaned
1 C Ready-Set-Serve Lime Juice, split
2 tsp. kosher salt, split
4 tomatillos, charred and chopped
1/4 C lime sorbet
1/4 C Markon First Crop Cilantro
1/4 C Markon First Crop Mint
1 jalapeno chile pepper, seeds removed
2 Ready-Set-Serve Avocado Halves, sliced
1/2 C Markon First Crop Red Onions, sliced
Edible petals and micro greens, to garnish

Instructions:

Marinate shrimp in half of the lime juice and half of the salt; refrigerate until chilled.
In a food processor, combine remaining salt, tomatillos, sorbet, cilantro, mint, and jalapeno. Blend until semi-smooth. Pour mixture into marinating shrimp and continue to chill for 30 minutes.
Serve family-style, topped with avocado and onion slices. Garnish with edible petals and micro greens.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.