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Mezclajete® Shrimp Ceviche

Citrus and chiles are the backdrop for this tasty appetizer. It’s like an Aguachile Negro but with cold poached shrimp instead of raw. Cold poaching keeps shrimp tender and flavorful.
 2 ½ tbs. Mezclajete® Especial Salsa Picante
 1 tbs. Extra Virgin Olive Oil
 6 tbs. Fresh Lime Juice
 1 tbs. Tamari (gluten free) or Soy Sauce
 1 tsp. fresh Garlic, minced
 ¼ tsp Garlic Salt
 Pinch Black Pepper (fresh grind if you have)
 ½ lb of 31/40 Peeled /Deveined Frozen Shrimp, (thawed)
 ¾ cup diced Hot House Cucumber, peeled and seeded (1/4-inch dice)
 ¾ cup diced Red Onion (1/4-inch dice)
 ½ cup coarse chopped Cilantro, divided (about ¼- ½ bunch depending on the size)
 Tostada Shells

In a medium size bowl, whisk the extra virgin olive oil and Mezclajete® Especial Salsa Picante until well combined. Add lime juice, tamari, minced garlic, garlic salt and black pepper and stir. Set aside.

Cold Poached Shrimp:
Pour 4 cups of cold water in a large sauté pan and then add the shrimp. Turn heat to medium. Do not let water come to a boil. Cook the shrimp for approximately 5-6 minutes turning them over once to ensure even cooking. Once shrimp turns pink on both sides, remove from poaching water and place in a bowl with ice and water to stop the cooking process. Once the shrimp is cold, cut each shrimp into 3 pieces. Place all the cut shrimp in the marinade, cover and refrigerate. Marinate for at least 20 minutes.

Peel and seed cucumber. Cut cucumber and red onion into ¼ inch dice and rough chop the cilantro. Add the vegetables and half the cilantro to the marinating shrimp. Let all the ingredients marinate for another 10-15 minutes. Sprinkle the remaining cilantro on top and serve with tostada shells. Makes 4 servings.

NOTE: This shrimp ceviche can be made up to 2-3 hours in advance. Add the vegetables about 15 minutes before serving. We recommend serving with Tostada shells instead of tortilla chips because of the added salt on the chips will make the ceviche taste too salty.