Zesty Shrimp Ceviche

Ingredients Tomato Sauce Ingredients 1 large tomato, seeded and chopped 2 jalapeños, seeded and chopped 1 red bell pepper, seeded and chopped ½ small onion, finely chopped ½ cup lime juice, freshly squeezed ½ cup orange juice, freshly squeezed ½ cup tomato saud 1 tablespoon sugar ½ teaspoon kosher salt Ceviche Ingredients 1 pound large shrimp, blanched 1 small red onion, thinly sliced 2 tablespoons chives, chopped 2 tablespoons scallions, thinly sliced 2 tablespoons cilantro, chopped 4 tablespoons, chopped nuts for crunch and garnish (optional) – We used honey roasted soy nuts

Step 1 Chop all ingredients.

Step 2 In a pot, add tomato, white onion, jalapeño, red bell pepper and tomato sauce. Heat for a few minutes.

Step 3 Take half the ingredients and puree in a blender.

Step 4 Reunite with chopped veggies in pot. Add salt and combine. Set aside.

Step 5 To blanch shrimp, first prepare an ice bath which is a large bowl filled with water and ice and have readily positioned next to the stove. Bring a pot of water to a boil, sprinkle with salt and add shrimp.

Step 6 Heat for one minute, then transfer shrimp (using a slotted spoon) to the ice bath until completely cooled. This will stop the cooking process.

Step 7 Once cooled, lay shrimp over paper towels to dry.

Step 8 In a large glass bowl, combine shrimp, chives, scallions, red onion, cilantro and juices. Chill for 30 minutes.

Step 9 Add tomato mixture and combine again.

Step 10 Place in four serving dishes and top with nuts.