Shrimp Ceviche With Tequila And Lime

• Shrimp Ceviche with Tequila and Lime
• By Louisa Neumann
• The ladies in one of my recent "ladies night out" classes went crazy over this fresh and flavorful appetizer.
• Serves 4 as appetizer
• 1 tablespoon kosher salt
• 1 quart water
• 1 pound large shrimp, peeled and deveined
• 1 small red onion, finely diced
• 1/2 medium red bell pepper, stem, ribs and seeds removed, finely diced
• 1/2 cup freshly squeezed lime juice (about 51/2 limes)
• 1/4 cup premium tequila, (2 ounces)
• 1 small jalapeno), stem and seeds removed, finely chopped
• 1/2 cup coarsely chopped fresh cilantro
• 1 small avocado, finely diced
• Salt and freshly ground black pepper, to taste
• Lime wedges, for garnish
• Tortilla chips, for garnish

1. Combine the kosher salt and water in a medium sauce pan over high heat; bring to the boil, then remove from the heat. Immediately pour in the shrimp, stirring occasionally, about one minute.
2. (Note: The acid in the ceviche marinade continues to firm and "cook" the shrimp further; overcooking at this stage will produce rubbery shrimp.) Drain in a colander, then transfer to a large mixing bowl.
3. Mix together the onion, bell pepper, lime juice, tequila and chili. Pour over the shrimp, and toss to combine; cover, and refrigerate for one hour. Do not marinate longer than one hour, or the shrimp will become tough.
4. Gently fold in the cilantro and diced avocado; season to taste with salt and pepper, then cover and let sit at room temperature for about 20 minutes.
5. When ready to serve, divide the ceviche among 4 chilled martini glasses; garnish with lime wedges and tortilla chips.

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Taken from www.epicurious.com/recipes/member/views/shrimp-ceviche-with-tequila-and-lime-50047189 (may not work)