Shrimp and Avocado Ceviche
Enjoy a light but delicious shrimp ceviche with our En Primeur Italy Pinot Grigio. The light citrus flavour of the wine will pair perfectly with the sweetness of the shrimp!
2 pounds medium shrimp
1/4 cup (about 3 limes total) freshly squeezed lime juice
6 scallions, trimmed and finely chopped
2 to 4 Serrano chiles, finely chopped
1/4 cup cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon dried oregano, preferably Mexican
2 large ripe avocados, peeled, pitted, and diced
1/4 cup finely chopped fresh cilantro
2 teaspoons salt
1. Fill a large pot with 1 quart water. Cut 4 limes in half, and squeeze their juice into pot; add lime halves. Bring to a boil, then turn off heat; let mixture steep about 10 minutes. Return to a boil.
2. Add shrimp to pot. As soon as water returns to a rolling boil, pour shrimp mixture into a colander; discard cooking liquid and limes. Return shrimp to pot; cover, and let stand 15 minutes. Transfer shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
3. Peel and devein shrimp, and cut into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
4. When ready to serve, stir avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.