Fiery Shrimp Ceviche In A Cool Gazpacho Bath Recipe

Ingredients

Ceviche-

1 lb.of 21-25 shrimp

juice of 12-15 limes

1 can San Marzano tomatoes-only use 2 tomatoes from can(save juice for gazpacho)

1/2 red onion

1 jalepeno pepper

1/4 habenero pepper

1/4 cup chopped cilantro

2 Tbsp Heinz ketchup

3-4 plantain chips

Salt,pepper tabasco to taste

Gazpacho-

6 slices of crustless white bread

1 Lg.cucumber

1 red onion

1 each - red, orange bell pepper

1 pablano pepper

1 small carrot

2 cloves garlic

2 tbsps of chopped parsley

2 Tbsps of red wine vinegar

1/2 avocado

Salt and pepper to taste

Preparation

Shrimp Ceviche’ - Marinate shrimp in lime juice for 24 hrs.Cut each shrimp into 3 pcs. drain 1/2 of the juice add San Marzano Tomatoes, Minced Jalepeno, Minced Habenero, Red onion sliced in round thin slices, Ketchup and Cilantro - mix well add salt, pepper and tabasco to taste.Chill at least 1 hour before serving Gazpacho - Work in batches. Soak white bread in juice from San Marzano tomatoes. In a blender or food processor place bread, chopped peppers, red onion, cucumbers, carrots,fresh roma tomatoes, Juice of San Marzano tomatoes,garlic, vinegar,salt and pepper. Chill for at least one hour to allow all flavors to blend. In a bowl - Place ceviche in round mold approx. 2-3 inches high. Surround with appox. 1 inch of gazpacho and remove mold. place plantain chips on ceviche and garnish gazpacho with 3-4 slices of avocado