Citrus Shrimp Ceviche with Avocadoes & Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments

Serves 4

This dish has great balance utilizing all types of citrus: limes, lemons and tangerines, and has slightly sweet herbaceous tones that blend well with the buttery-ness of the avocado. A lovely dish that is simple to prepare and exciting for your guests.

Ingredients

Ger-Nis Citrus Finishing Salts
1 pound medium sized shrimp, peeled and deveined, tails removed
¼ cup citrus champagne vinegar (substitute regular champagne vinegar)
¼ cup citrus juice (a mixture of tangerine, meyer lemon or regular lemon and orange)
3 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
¼ cup sugar
1 teaspoon salt
½ teaspoon cracked black pepper
1½ teaspoons fresh parsley, chopped fine
1½ teaspoons fresh cilantro, chopped fine
1 teaspoon fresh chives, chopped superfine
1 teaspoon fresh mint, chopped fine
½ red onion, sliced super thin
A few greens, butter leaf lettuce, mesclun mix or micro greens
2 avocadoes, ripe but firm, peeled, pitted, halved and sliced
Lemon Thyme Pesto Drizzle (recipe follows)

Directions

Bring a medium sauce pan with water to a boil. Add about a tablespoon of the citrus salts to the water. Reduce the temperatre to a low rolling bowling. Add the shrimp and cook for 1½ minutes. In the meantime prepare an ice bath (a big bowl of ice water). Strain the shrimp and place them quickly in the ice bath, making sure to stop the cooking process. When the shrimp are fully cooled and cold, strain and set aside. Whisk together the vinegar, citrus and lime juice, zest, sugar and salt until well mixed. Add the pepper, herbs, red onion and mix well. Season mixture to taste. Gently mix in the shrimp and allow to marinate for about 20 minutes (the shrimp marinade is best served at room temperature or cool, not cold, so ideally refrigerate for about ten minutes and then take out for the last ten). To serve, arrange some greens of choice on a small plate and arrange some avocado slices over the plate. Using a slotted spoon, spoon the marinated shrimp over the avocado and greens. Drizzle some lemon thyme pesto over the salad and garnish with citrus herb finishing salt.

Lemon Thyme Pesto Drizzle

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

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