Shrimp Ceviche with Grilled Tortilla’s
July 24th, 2009
This is a beautiful fresh, bright ceviche. It is full of different textures and flavors and has an incredible green color with bits of bright pink and red. I used this as a starter, served with grilled tortillas (recipe below), but you could also use this as a filler for a taco and it would be delicious!
1 ½ minced green jalapeno’s no seeds or veins
1 red jalapeno, minced with seeds and veins
1 small white onion minced
1/3 cup freshly chopped cilantro
½ lb fresh gulf prawns (16/20)
2 limes juiced
1 large avocado, diced
kosher salt to taste
Gently fold all of the ingredients together in a bowl and sprinkle with kosher salt to taste. Serve immediately or refrigerate for a few hours before serving.
Heat a grill to medium-low. Brush about 6-8 taco sized tortillas with a light coating of olive oil and sprinkle with kosher salt. Grill on each side until grill marks start to appear and the tortilla is crispy. Cut the tortillas into quarters and serve with the ceviche.