Sunday, August 24, 2014

Shrimp and Calamari Ceviche

1 lb jumbo shrimp
1 lb calamari cut into rings
2 cloves garlic, chopped
2 limes, juiced and zested
1 bunch cilantro
1/4 cup olive oil
1 cup ripe grape tomatoes, halved
1 avocado, diced
1 jalapeno,de-seeded and chopped
Salt to taste

In a food processor, add the cilantro, lime juice, lime zest, jalapeno, garlic, oil and salt.  Pulse until blended well.  Add some water to thin, if necessary. Only a touch!  Blend again.

Quickly blanch the shrimp and calamari (for about 1-1.5 minutes in boiling water and quickly into an ice bath. Once it is chilled, drain well.

Toss with the cilantro sauce and tomatoes and garnish with avocado.

Serve with crackers or crusty bread.

No comments: