We’re having breakfast at Tamron’s! Check out Chef Aaron Sanchez’ Shrimp Ceviche W/ Passionfruit featured in the episode below.
- 2 oranges
- 2 passion fruits
- Two pounds shrimp
- 1 medium red onion, very thinly sliced
- 2 medium tomatoes, seeded and diced
- 2 scallions, thinly sliced
- 1 cup mango nectar
- 1 cup freshly squeezed orange juice
- 2 Tps freshly squeezed lime juice
- ½ cup Mango-Aji Amarillo Puree
- Finely chopped fresh cilantro
- Salt and freshly ground black pepper
- 1 mango, peeled, seeded, and cubed
MANGO-AJI AMARILLO PUREE (Makes 1¼ cups)
- 1 cup mango puree
- 2 Tps Dijon mustard
- 2 Tps aji amarillo paste (preferably the Doña Isabel brand)
- 1 teaspoon agave nectar or honey
- Grated zest of 1 lime
- 1 tablespoon freshly squeezed lime juice
- Poach the shrimp in water with assorted citrus – oranges, lemons and limes. Cool in an ice bath then set aside.
- Slice the rind and pith off the oranges. Use a sharp paring knife to slice the orange segments clean away from the membrane, dropping the segments into a large bowl and turning over the membranes like the pages of a book until all the segments have been trimmed free. Squeeze any remaining juice in the membrane into the bowl.
- Cut the passion fruits in half. Use a spoon to scoop out the pulp from each half and press it through a coarse sieve to remove the seeds. Discard the seeds and add the juice and pulp to the bowl.
- Cut the poached shrimp into large bite-size pieces and add them to the orange and passion fruit mix. Add in onion, tomatoes, scallions and mango.
- In a separate bowl, combine the mango nectar, orange juice, lime juice, and the Mango-Aji Amarillo Puree and stir well. Add the juice mixture to the shrimp mixture, toss well, and season with cilantro, salt, and pepper to taste. Top with micro cilantro and add a plantain chip.
- For Puree, Put all the ingredients in a mixing bowl and whisk well until the mixture is smooth. Store in an airtight container in the refrigerator for up to a week.