Shrimp, avocado and mint ceviche
This ceviche, created by Napa Valley chef Chris Mortenson, is spicy, but the avocado balances the flavor and provides a creamy texture. Eat with tortilla chips for a refreshing snack or serve as a light, healthy appetizer.
Chef Chris Mortenson
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5 medium-sized tomatoes (heirloom is ideal, when in season)
1 bottle grapefruit Jarritos soda (substitute with Fresca or Squirt soda)
2 tbsp. your favorite hot sauce
3/4 cup balsamic vinegar
Juice of 8 limes
2 tbsp. kosher salt
1 lb. shrimp, peeled, cleaned and poached
1 avocado, large diced
1/2 red onion, finely diced
1 jalapeño, stems and ribs removed, minced
1 pint ceviche juice (see recipe)
10 cilantro leaves, julienned
5 mint leaves, julienned
For ceviche juice: Puree all ingredients in a blender until very smooth. Pass mixture through a chinois twice. Taste and adjust seasoning. Set aside.
For ceviche: Mix all ingredients together, let marinate for 10 minutes and serve.