Shrimp ceviche with avocado

Pairing: Spruce Hill 2023 Rose of Sangiovese

Serves 4 to 6 as an appetizer

INGREDIENTS

  • 1 pound peeled and deveined raw medium shrimp, thawed if frozen

  • Zest of one lime

  • 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)

  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)

  • 1 tbsp olive oil

  • 1/2 tsp sugar

  • 2 cloves garlic, minced (or sent through garlic press)

  • 2 medium tomatoes, seeded and chopped

  • 1/2 small red onion, finely chopped

  • 1 medium jalapeño, seeded and finely chopped

  • 1/2 cup chopped fresh cilantro leaves

  • 1/2 teaspoon kosher salt

  • 1 medium avocado

  • Tostadas or tortilla chips for serving

INSTRUCTIONS

  1. Bring a pot of salted water to boil. Turn off the heat, add the shrimp, and poach until opaque and cooked through (2 to 3 minutes.) Drain the shrimp and set aside until cool enough to handle, about 5 minutes.

  2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add lime zest and juice, lemon juice, olive oil, sugar, garlic, tomatoes, red onion, jalapeño, cilantro, salt, and toss to combine. Cover and refrigerate for about an hour.

  3. Before serving, dice the avocado, add it to the ceviche, and gently toss to combine. Taste and add more sugar or lemon and lime juice so the dish is slightly tangy and flavorful. The dish should match the acidity level of the wine.

  4. Serve with tostadas or tortilla chips.