Fiery Shrimp Ceviche'In A Cool Gazpacho Bath

Name: Fiery Shrimp Ceviche'In A Cool Gazpacho Bath
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ceviche-; 1 lb.of 21-25 shrimp; juice of 12-15 limes; 1 can San Marzano tomatoes-only use 2 tomatoes from can(save juice for gazpacho); 1/2 red onion; 1 jalepeno pepper; 1/4 habenero pepper; 1/4 cup chopped cilantro; 2 Tbsp Heinz ketchup; 3-4 plantain chips; Salt,pepper tabasco to taste; Gazpacho-; 6 slices of crustless white bread; 1 Lg.cucumber; 1 red onion; 1 each - red, orange bell pepper; 1 pablano pepper; 1 small carrot; 2 cloves garlic; 2 tbsps of chopped parsley; 2 Tbsps of red wine vinegar; 1/2 avocado; Salt and pepper to taste

Servings: persons

Ceviche-
1 lb.of 21-25 shrimp
juice of 12-15 limes
1 can San Marzano tomatoes-only use 2 tomatoes from can(save juice for gazpacho)
1/2 red onion
1 jalepeno pepper
1/4 habenero pepper
1/4 cup chopped cilantro
2 Tbsp Heinz ketchup
3-4 plantain chips
Salt,pepper tabasco to taste
Gazpacho-
6 slices of crustless white bread
1 Lg.cucumber
1 red onion
1 each - red, orange bell pepper
1 pablano pepper
1 small carrot
2 cloves garlic
2 tbsps of chopped parsley
2 Tbsps of red wine vinegar
1/2 avocado
Salt and pepper to taste

1
Shrimp Ceviche' -
2
Marinate shrimp in lime juice for 24 hrs.Cut each shrimp into 3 pcs. drain 1/2 of the juice add San Marzano Tomatoes, Minced Jalepeno, Minced Habenero, Red onion sliced in round thin slices, Ketchup and Cilantro - mix well add salt, pepper and tabasco to taste.Chill at least 1 hour before serving
3
Gazpacho -
4
Work in batches. Soak white bread in juice from San Marzano tomatoes. In a blender or food processor place bread, chopped peppers, red onion, cucumbers, carrots,fresh roma tomatoes, Juice of San Marzano tomatoes,garlic, vinegar,salt and pepper. Chill for at least one hour to allow all flavors to blend.
5
In a bowl - Place ceviche in round mold approx. 2-3 inches high. Surround with appox. 1 inch of gazpacho and remove mold. place plantain chips on ceviche and garnish gazpacho with 3-4 slices of avocado

110

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: Ceviche-, 1 lb.of 21-25 shrimp, juice of 12-15 limes, 1 can San Marzano tomatoes-only use 2 tomatoes from can(save juice for gazpacho), and more.

Yes, Fiery Shrimp Ceviche'In A Cool Gazpacho Bath 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.

That's it — enjoy your meal!