Shrimp Ceviche with Spicy Avocado Aioli
Shrimp Ceviche Ingredients:
½ pound Cooked prawns, diced
3 each Lime Juice
½ tablespoon Garlic, minced
1 each Yellow onion, diced
½ cup Fresh red tomatoes, diced
2 each Serrano peppers, seeds and ribs removed, diced
½ bunch Cilantro, chopped
½ cup Cucumber, diced
2 ½ each Green onions, chopped
Spicy Avocado Aioli Ingredients:
2 each Avocados
1 teaspoon Sherry Vinegar
3 each Serrano Peppers, small diced
½ bunch Cilantro, roughly chopped
½ cup Buttermilk
½ clove Garlic, small diced
¼ cup Canola Oil
½ teaspoon Salt
½ each Lime Juice
Shrimp Cevich Procedure:
In a non reactive bowl, combine the onion, green onion, and lime juice. Marinate for 30 minutes in the refrigerator. Add the shrimp and let sit refrigerated for 15 minutes. Add the rest of the ingredients and combine well.
Spicy Avocado Aioli Procedure:
In a blender, combine vinegar, serrano peppers, cilantro, buttermilk, garlic, salt and lime juice and puree until smooth. Meanwhile in a robocoup, blend avocados. Slowly add in the mixture from the blender into the avocados in the robocoup. Slowly add in the canola oil. Keep chilled on ice or puree will discolor