This recipe was created by Chef Rafael Palomino of Pacifico (Nuevo Latino Restaurant and Tapas) in New York, courtesy the Chilean Avocado Importers Association. This dish is not a true "ceviche" because the fish (in this case, shrimp) gets cooked before serving.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 2 Cups medium shrimp, peeled and deveined
- 1/2 Cup fresh orange juice (1 orange)
- 3/4 Cup fresh lime juice (3 limes)
- 4 oz ketchup
- 2 Cups tomato juice
- kosher salt and freshly ground black pepper
- ½ Cup fresh cilantro leaves, chopped
- ½ red onion, diced
- 1 avocado, peeled, pitted and cut into 1/4-inch dice
- 2 large plum tomatoes, seeded and diced (about 1 cup diced tomato)
- ½ tsp hot sauce
- cooked popcorn, for serving
- 8 patacones (plantain chips), for serving
- In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
- Drain the shrimp and transfer to a bowl. Add the lime and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.
- In a large bowl, combine the tomato juice and ketchup. Season with salt and pepper. Add the chopped cilantro and red onion. Stir in the avocado, tomato and hot sauce, and mix gently to blend. Add the cooked shrimp and juice. Taste and adjust seasonings.
- To serve, divide equal portions into four martini glasses, and place each on a plate with popcorn. Garnish each serving with two patacones.