Tropical Ceviche with Tequila & Everclear Infused Shrimp
Tropical Ceviche with Tequila & Everclear Infused Shrimp
Ingredients
- 1 lb shrimp (about 20 shrimp)
- 2 oz El Mayor Tequila
- 2 oz Everclear Grain Alcohol
- 3.5 tbsp canned chipotle peppers
- 2 chipotle peppers, chopped
- 1 large cucumber, peeled and seeded
- 1 Serrano pepper (or seeded jalapeño if you don’t like it as spicy)
- 3 lemons
- 3 plum tomatoes, firm with no seeds
- 1/3 red onion
- 1 mango
- 1 avocado
- Handful of cilantro
- 4 oz pineapple
- Sea salt and pepper to taste
Instructions
- Cook the shrimp stove top with 1 tablespoon of avocado oil and half of the lemon juice. Cook on high heat for 3 minutes.
- Add El Mayor and Everclear and cook until the liquid is almost gone or you get a nice caramelized color on the shrimp. Set aside to cool, then cut into pieces.
- Dice the cucumbers, tomatoes, red onion, mango, pineapple, and serrano peppers.
- Chop up a few chipotle peppers.
- Once the shrimp is cooled down, chop it up and mix it with the chopped veggies and fruits.
- Add a few tablespoons of chipotle sauce.
- Add the juice of two lemons (or lime).
- Add salt and pepper to taste.
- Garnish with a handful of chopped cilantro.
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