I did not grow up eating avocados. It’s a Midwest thing, I suppose. However, when I started to seek them out the first thing I noticed was how different times of year meant stores were carrying different avocados, and not all avocados were made equal.
The best time to get avocados from California? California avocado month, of course. Avocado season runs from spring into early fall, making this the perfect time to enjoy these creamy beauties, and pairing them with a bright citrus ceviche adds a depth and richness to this citrus rock shrimp dish.
Citrus Rock Shrimp and Avocado Ceviche
4 cups rock shrimp, shelled
2 tsp. minced habanero pepper, stem, seed and membrane removed
1 cup pink grapefruit segments, skin and seeds removed
1 cup orange segments, skin and seeds removed
1/4 cup lime segments, skin removed
4 Tbsp. balsamic vinegar (hibiscus vinegar, if available)
1/2 Tbsp. natural sea salt
4 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch chunks
1/4 cup cilantro leaves
4 Tbsp. crushed dried bananas
In a mixing bowl, mix together rock shrimp, habanero, grapefruit, orange and lime segments, hibiscus vinegar and sea salt. Let marinate for two hours.
Once shrimp has marinated for two hours, add avocado and cilantro leaves. Serve in a chilled martini glass or clear glass bowl. Garnish with dried banana and serve.
Recipe Created by chef Kent Rathbun for the California Avocado Commission.
“In addition to its consistent quality and exceptional flavor, many chefs use California avocados as a nutrient booster because they enable the body to absorb more fat-soluble nutrients in the foods that are eaten with the fruit Avocados are cholesterol free and contain “good” fats along with nearly 20 vitamins, minerals and phytonutrients per one ounce serving (one fifth of a medium avocado). The greatest concentration of nutrients is in the dark green fruit closest to the peel which is accessible by nicking the peel and then peeling the skin from the avocado.”
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