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Thursday, September 28 2017

Impress guests with this showstopping shrimp ceviche featuring Mexico's bounty of fresh fruits and vegetables. Low-fat, high-protein shrimp is drenched in a citrus marinade, then sprinkled onto tostada shells along with fennel, red onion, grapefruit, orange, and avocado.

INGREDIENTS

1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted


DIRECTIONS

Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.


Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.


In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.


FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email