Â½ pound cooked prawns, diced
lime juice from 2 large limes
Â½ T. garlic, minced
1 each yellow onion, diced
Â½ cup Fresh roma tomatoes, peeled, seeded & diced
1 serrano pepper, seeds and ribs removed, diced
Â½ bunch cilantro, chopped
Â½ cup cucumber, diced
2 green onions, chopped
Spicy avocado Aioli
1 tsp. red wine vinegar
2 serrano peppers, small diced
Â½ bunch cilantro, roughly chopped
Â½ cup sour cream
2 cloves garlic, small diced
Â½ tsp. sea salt
juice of one lime
flour tortillas, cut into triangles, then fried and lightly salted
Ceviche: In a non reactive bowl, combine the onion, green onion, and lime juice. Marinate for 30 minutes in the refrigerator. Add the shrimp and let sit refrigerated for 15 minutes. Add the rest of the ingredients and combine well.
Spicy Avocado Aioli: In a blender, combine vinegar, serrano peppers, cilantro, sour cream, garlic, salt and lime juice and puree until smooth. Meanwhile in a food processor, blend avocados. Slowly add in the mixture from the blender into the avocados. Keep chilled on ice or puree will discolor.
Fill mini martini glasses with the spicy avocado aioli and top with the shrimp ceviche. garnish with tortilla chip. Note: if you don’t have mini martini glasses, use Phyllo Cups and skip the tortilla crisp.