| Prep Time | 20 minutes |
| Cook Time | 6-7 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 lb. jumbo shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic divided
- salt and pepper to taste
- 1/2 cup ketchup
- 1/4 cup adobo sauce
- juice of one lime (about 2 tablespoons)
- 2 avocados peeled, pit removed, and diced
- 1 cup grape tomatoes halved
- 1 ear corn cooked, sliced off the cob
- 1 jalapeno minced
- 1/2 bell pepper finely diced
- 1/4 red onion finely diced
- 1/4 cup cilantro chopped
- 1/4 cup green onions finely chopped
- tortilla chips for serving
Ingredients
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Instructions
- Season the shrimp with salt and pepper. Heat olive oil in a large pan over medium heat. Add 1 clove of minced garlic. Once hot, add the shrimp, searing on each side for about 3 minutes, until opaque and cooked through. Remove from heat and cool in the refrigerator.
- In a medium mixing bowl, combine remaining 3 cloves of minced garlic, ketchup, adobo sauce, and lime juice. Season with salt and pepper to taste. Mix until combined. Set aside and let cool in the refrigerator.
- In a large mixing bowl, add the avocado, grape tomatoes, corn, jalapeno, bell pepper, red onion, cilantro, and green onion. Toss to combine.
- Once the shrimp have cooled, chop into thirds. Add to the vegetables in the large mixing bowl. Toss the shrimp and vegetables with your ketchup-adobo sauce mixture.
- Serve with tortilla chips, and enjoy!
Recipe Notes
Our wine pairing choice: the 2006 Hayman & Hill Santa Lucia Highlands Pinot Noir. I grappled with white or red - but with the tomato-based ceviche sauce and spiciness of the dish - this was the perfect fit. It's light enough not to overpower this, and has peppery and smoky notes to balance the ceviche perfectly. Cheers!
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