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Manchego Shrimp Ceviche
| | Ingredients: | - 1 1/4 cups fresh lime juice
- 1 1/4 cups fresh orange juice
- 2/3 cup coarsely chopped cilantro
- 1/2 large jalapeño, coarsely chopped
- 4 tsp. kosher salt
- 2 tsp. sugar
- 1 1/2 lbs. large shrimp (20-25 per lb.), shelled and deveined
- 1 medium carrot, thinly sliced
- 6 small radishes, thinly sliced
- 3 oz. peapods, cut crosswise into 1/2 inch pieces (1 cup)
- 1 medium mango, peeled pitted and diced (3/8 inch) (1 1/2 cups)
- 4 oz. Corazón de Ronda Manchego cheese, diced ancho tomato drizzle
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| Directions: | - In a large bowl, stir together lime juice, orange juice, cilantro, jalapeño, salt and sugar until combined. Toss in shrimp; press down with back of spoon to submerge. Cover and refrigerate 24 hours or until shrimp are opaque.
- Drain shrimp and discard the liquid. Add carrot, radishes, peapods, mango and cheese. Toss to combine.
- Spoon ancho tomato drizzle in a zipper-seal bag. Snip off one corner and squeeze tomato mixture onto 6 serving plates in a decorative pattern. Spoon shrimp mixture on top and serve.
- Ancho Tomato Drizzle:
- In a blender, combine 1 (15 oz.) can drained fire-roasted diced tomatoes with garlic (Hunt’s® brand), 1/4 cup drained oil-packed sun-dried tomatoes and 3/4 tsp. ancho chili powder. Blend until smooth. (Makes 1 cup)
- Tip: For an elegant presentation, place the tomato drizzle in the bottom of 6 large martini or wine glasses and top with ceviche mixture.
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