Shrimp Ceviche
Ingredients
- 2 tsp Tony Chachere's Creole Seasoning (for water)
- ½ Cup Kosher Salt
- ½ Bag 26-30 Peeled and De-veined Shrimp
- ½ Small Jalapeño
- 1 Cup of white diced Onion
- 1 Cup diced Tomato
- ½ Cup Cilantro finely chopped
- ½ Cup mayonnaise
- ½ Lime (juiced)
- 2 Avocados (diced)
Cooking Instructions
- In an eight-quart pot, add two gallons of water and bring to a boil
- Add one cup of Kosher Salt and 1/8 Cup of Creole seasoning
- Poach the chopped shrimp for two minutes
- Drain and chill in an ice water bath
- Add all remaining ingredients in the same order listed in ingredients
- Fold all ingredients until well combined
- Taster and add Creole seasoning if needed
