Shrimp Ceviche with Almond Gazpacho and Chicharron

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It’s a party of flavors and textures in one amazing spoonful.

Preparation Time: 15 minutes
Inactive Cooking Time: 2 hours
Cooking Time: 5 minutes
Serves 4

INGREDIENTS
FOR THE CEVICHE
500 grams shrimp, peeled and deveined
100 ml lime juice
25 ml extra virgin olive oil
Salt and pepper, to taste
10 cilantro leaves

FOR THE ALMOND GAZPACHO
150 grams almonds, blanched
25 grams day old bread, crust removed
2 cloves of garlic, peeled
25 ml extra virgin olive oil
15 ml sherry vinegar
200 ml water
Salt, to taste

PROCEDURE
FOR THE CEVICHE
1 Toss the shrimp in a bowl with the lime, olive oil, salt, and pepper.
2 Cover and let sit in the refrigerator until the shrimp meat turns opaque, 1 to 2 hours.

FOR THE ALMOND GAZPACHO
1 Put all ingredients except the salt in a bowl and soak about 30 minutes.
2 Put in blender and blend until smooth, adding more water if needed to create a vortex in the blender. Season with salt and set aside.

TO BUILD
1 Make a small pool of the gazpacho in bottom of plate or shallow bowl.
2 Spoon the ceviche over the gazpacho and garnish with cilantro leaves.

This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.