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Shrimp Ceviche

Shrimp Ceviche

with Avocado Mousse

Ingredients

  • 6 oz Shrimp White Raw Peeled And Deveined 31-40 No Tail Individually Quick Frozen
  • 2 oz Juice Lime
  • 1/2 Ea Lemon Choice Fresh
  • 4 oz Salsa Mango Refrigerated
  • 3/4 oz Radish Watermelon Fresh
  • 8 oz Cream Heavy 36% Whipping Refrigerated
  • 3 oz Guacamole Western Style Frozen
  • 3/4 oz Cilantro Wash And Trim Coriander Cello Fresh

Preparation

  1. Roughly chop shrimp in half. Add both the lemon and lime juice and let marinate for 4-8 hours.
  2. After marinating is done, add the mango salsa and gently toss.
  3. Thinly slice watermelon radish and place a few around the plated ceviche.
  4. Pipe on avocado mousse and garnish with sprigs of cilantro.
  5. For the Avocado Mousse:
    • Place heavy cream in blender and blend until thick.
    • Add avocado pulp to the mousse and gently fold in.
  6. Thinly slice watermelon radish and place a few around the plated ceviche. Pipe on avocado mousse and garnish with sprigs of cilantro. Ceviche can be served in a martini glass.

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