We’re Cooking: Rock Shrimp Ceviche with Avocado Cream

This starter was a big hit at a dinner we did a few weeks ago, with fresh tropical fruit and citrus flavors, plump rock shrimp and a touch of creamy avocado with just a bit of lump crab meat.  I love rock shrimp, I think it has an intense sweetness that is simply divine in dishes like ceviche.  I barely poach it in a spicy shrimp boil prior to folding it into the fruit and citrus.  We layered the avocado on the bottom of the mini martini glass serving dish and added the ceviche on top, creating a bit of a surprise with each delicious bite.


Rock Shrimp Ceviche with Avocado Cream
2 pounds fresh rock shrimp, boiled until just pink in a spicy shrimp/crab boil (your favorite) and cooled.  Or, add 1 sliced lemon, 2 bay leaves, 1 tablespoon cayenne pepper, 1 tablespoon black pepper and 1 tablespoon salt to a 3 qt pot of water and bring to a boil.  Add the shrimp and cook for 2-3 minutes (until just barely pink), drain and set aside.
1 mango, diced
1 jalapeno pepper, stem and seeds removed, minced
1/2 small red onion, diced
1/2 red pepper, stem and seeds removed, diced
2 Roma tomatos, seeds removed and diced
Juice and zest of 2 limes
Juice and zest of 2 lemons + 1 tablespoon
1 garlic clove, minced
1 teaspoon fresh ginger, diced
1 1/2 tablespoons fresh cilantro, chopped
1/2 teaspoon red pepper flakes
1/2 cup white wine
1/2 cup fresh lump crap
3 large, ripe avocados (but not over ripe, you want them to be bright green)
2 tablespoons cream or fat-free half and half
1/2 teaspoon wasabi powder
Salt and pepper to taste
2 tablespoons fresh chives, chopped fine (for garnish)

Combine the fruit, veggies, 1 tablespoon cilantro, jalapeno, 1/2 of 1 avocado (diced), garlic, ginger and spices together with the wine, zest and juice of 2 limes and 2 lemons in a medium size, non-reactive bowl.  Stir to mix well together.  Fold in the cooled shrimp.  Gently fold in the lump crab meat, distributing throughout the ceviche.  Season with salt and pepper to taste.  Cover with plastic wrap and place in the refrigerator for at least an hour to allow the flavors to meld together.  Meanwhile add the remaing avocados, cream, wasabi powder, remaining lemon juice and cilantro to a bowl.  Using an immersion blender or a whisk, blend the ingredients together until smooth.  Season with salt and pepper to taste.  Place in the fridge until ready to use.  To plate, add a spoonful of avocado cream to the bottom of your serving dish, generously scoop the ceviche on top of the cream and serve.  Garnish with a bit of freshly chopped chives, optional.


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