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Rock Shrimp Ceviche

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This bite sized rock shrimp ceviche is the perfect combination of tangy and sweet. It pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients:
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.

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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