after several weeks of traveling non stop, my husband and i are home for a while and it feels great! i love having my kitchen and being able to cook dinner for us. inspired by my mother in law’s amazing ahi tuna, i decided to try making a shrimp ceviche of sorts. however, in my version, the shrimp is cooked. this is a great dish to serve at a party or as an appetizer. it takes just a few minutes and will impress any guest. enjoy!
Ingredients (serves 2)
- 1 cup sour cream.
- 2-3 Serrano peppers with the seeds and insides removed, diced.
- 1 avocado, halved and cubed.
- lime juice.
- few dashes of hot sauce (I used Sontava).
- salt .
- 2-3 cups peeled, deveined shrimp (I used frozen baby shrimp).
- taco seasoning.***
- tortilla chips.
***my homemade taco seasoning consists of chili powder, cumin, paprika, cayenne pepper, oregano, red pepper flakes, salt and pepper.
for the Serrano cream sauce:
- combine 1 cup sour cream, half of an avocado, few dashes of hot sauce, 1 diced Serrano pepper (seeds removed), pinch of salt, pinch of pepper and juice of one lime in a blender and blend until smooth. I use the ninja blender and love it!
- place in a squeeze/ squirt bottle and store in the refrigerator.
ps- we use this sauce on tacos, sandwiches, tostadas, etc. it’s delicious!!
for the shrimp ceviche:
- if the shrimp needs to be thawed, place in a strainer and run water over it for 2 minutes. it should be ready to use by then.
- in a small skillet, begin cooking the peeled, deveined and tailless baby shrimp in a teaspoon of olive oil. I used frozen shrimp because it is easy to store.
- after 1 minute, add a few teaspoons of the homemade taco seasoning to the shrimp. add several teaspoons of water and let the mixture simmer until some of the liquid has evaporated. (about 2-3 minutes)
- remove shrimp from the heat and let it cool down.
- in the meantime, take the other half of the avocado and cube it into small, bite size pieces. Add it to a bowl. to that bowl, add a teaspoon of chopped cilantro, 1 seeded and diced serrano pepper and about a handful of chopped scallions.
- when the shrimp has cooled, quarter each piece and toss into the avocado mix.
- next add several tablespoons of the Serrano cream sauce and stir.
- top with a drizzle of more sauce, a few more scallions and serve with tortilla chips.