Chevy's Shrimp Ceviche
1 pound fresh rock shrimp or prawns, peeled, deveined, and chopped into ½-inch chunks
½ cup fresh squeezed lime juice
¼ teaspoon salt
¼ teaspoon white pepper
½ cup finely julienned red bell peppers
½ cup finely julienned red onions
¼ cup stemmed, seeded, and finely julienned poblano peppers
1 cup fresh corn kernels
¼ cup chopped cilantro
1 teaspoon Chipotle Purée
1 ½ teaspoons sugar
½ cup seasoned rice wine vinegar
½ cup julienned yellow bell peppers
¼ cup thin rings of stemmed and seeded wax pepper, plus additional for garnish
½ cup seeded julienned plum tomatoes
1 head radicchio, leaves washed and dried, optional
1 avocado, thinly sliced
6 springs of cilantro
To make the ceviche: In a mixing bowl, combine the shrimp, lime juice, salt, and white pepper. Stir gently to mix well. Cover and marinate in the refrigerator for 12 hours. The shrimp will be bright pink and firm all the way through when fully "cooked" by the lime juice marinade. To test for doneness, remove one shrimp and cut open with knife. If the shrimp are not ready, marinate them for 1 more hour, then retest, repeating until they appear done. Completely drain.
To Serve: Transfer the marinated shrimp to a serving bowl. Add the remaining ingredients, except the radicchio, avocado, and cilantro, and stir gently to mix well. Place a few leaves of radicchio on each plate. Divide ceviche among the plates. Garnish with avocado, cilantro, and additional wax pepper rings. Serve immediately.
This is the link to the chipotle puree recipe or you can just use chipotle in adobo sauce from the can.