Chunky Gazpacho With Shrimp Ceviche And Avocado Recipe

Name: Chunky Gazpacho With Shrimp Ceviche And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Gazpacho; 2 1/2 pounds ripe, but firm meaty organic tomatoes; 2 cups good quality tomato juice, if needed; About 1/2 cup fresh lime juice or to taste; About 1 1/2 teaspoons Tabasco sauce; 4 tablespoons best quality extra-virgin olive oil; 2 teaspoons sea salt; 2 bell peppers, diced into 1/4-inch pieces; 1 bunch scallions, thinly sliced; 1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces; 1/2 cup fresh cilantro leaves, chopped; 2 teaspoons ground coriander; For Shrimp Ceviche:; 12 oz medium shrimps, peeled and deveined; 2 large lemons, juiced; 2 limes, juiced plus more for avocados; 1 whole serrano chile, diced small; 2 ripe Hass avocados, peeled and sliced into about 1/3-inch slices; 2-3 tablespoons cilantro leaves; 1 small red onion or a large shallot, small diced

Servings: persons

For the Gazpacho
2 1/2 pounds ripe, but firm meaty organic tomatoes
2 cups good quality tomato juice, if needed
About 1/2 cup fresh lime juice or to taste
About 1 1/2 teaspoons Tabasco sauce
4 tablespoons best quality extra-virgin olive oil
2 teaspoons sea salt
2 bell peppers, diced into 1/4-inch pieces
1 bunch scallions, thinly sliced
1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces
1/2 cup fresh cilantro leaves, chopped
2 teaspoons ground coriander
For Shrimp Ceviche:
12 oz medium shrimps, peeled and deveined
2 large lemons, juiced
2 limes, juiced plus more for avocados
1 whole serrano chile, diced small
2 ripe Hass avocados, peeled and sliced into about 1/3-inch slices
2-3 tablespoons cilantro leaves
1 small red onion or a large shallot, small diced

1
["Make Shrimp Ceviche:
2
Place shrimps in a medium glass or stainless steel bowl.
3
Add lemon and lime juices and stir in the Serrano chile, onion and cilantro leaves.
4
Cover the bowl and refrigerate for about 2 to 3 hours or until the shrimps turn a light pink color and are not translucent.", "Make Gazpacho:
5
Cut in half, gently squeeze out the seeds and then dice 1/3 of all tomatoes, transfer to a large bowl.
6
Add bell peppers, scallions, cucumber and coriander. Cover the bowl and place in refrigerator.", "In a blander puree remaining tomatoes until smooth, add lime juice, Tabasco sauce, salt, olive oil and tomato juice (if needed), blend until combined.
7
Pour to a pitcher and chill until ready to serve (at list 1 hour and up to 6 hours).", "When ready to serve taste and adjust the seasonings.
8
Ladle pureed Gazpacho to soup balls for each person, spoon the chunky mixture, lemon and lime marinade from Ceviche, and arrange a few shrimps and avocado slices on top. Squeeze a liberal amount of lime juice on top and sprinkle fresh cilantro leaves."]

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Gazpacho, 2 1/2 pounds ripe, but firm meaty organic tomatoes, 2 cups good quality tomato juice, if needed, About 1/2 cup fresh lime juice or to taste, and more.

Yes, Chunky Gazpacho With Shrimp Ceviche And Avocado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chunky Gazpacho With Shrimp Ceviche And Avocado

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