This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rosato di Nebbiolo or Estate Sauvignon Blanc.
Ingredients
- 1 lb fresh rock shrimp (rough chop)
- ½ medium lemon
- ½ medium red onion (minced)
- 2 avocados (diced)
- 2 Roma tomatoes (seeded and diced)
- 3 tsp salt
- 1 small lime (juiced)
- ½ cup Round Pond Estate Sangiovese Blend Red Wine Vinegar
- 2 tsp shallots (minced)
- 3 tsp blood orange concentrate or juice
- 2 tsp blood orange citrus syrup
- 1½ cups Round Pond Estate Blood Orange Olive Oil
- 24 tortilla chips (round preferred)
- 24 cilantro leaves
Directions
Begin by poaching shrimp in boiling water with half lemon for 1 minute. Remove shrimp from water and place in ice bath.
Once completely cooled, remove shrimp and toss with red onion, avocado, tomato, 1 tsp salt, and lime juice. Place in refrigerator and chill.
For the vinaigrette, place Sangiovese Red Wine Vinegar, shallots, 2 tsp salt, Blood Orange concentrate and Blood Orange Syrup in a mixing bowl, then slowly whisk in Blood Orange Olive Oil. Once all the oil is incorporated, reserve vinaigrette for assembly.
Start assembly by tossing rock shrimp mixture with 3 Tbsp vinaigrette. Place a spoonful of the shrimp mixture on each tortilla chip and top with cilantro leaf. Arrange on a platter and enjoy!
