This bite sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet, that pairs wonderfully this Spring with our Rutherford Sauvignon Blanc.
1 lb fresh rock shrimp, rough chop
½ medium lemon
½ medium red onion, minced
2 each avocado, diced
2 each Roma tomato, 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 Round Pond Estate Blood Orange Citrus Syrup
1 ½ cup Round Pond Estate Blood Orange Olive Oil
24 tortilla chips, round preferred
24 cilantro leaves
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.
Makes 24 bite size pieces.