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Shrimp, avocado and mint ceviche

Recipe by:Chef Chris Mortenson


  • Ceviche juice
    5 medium-sized tomatoes (heirloom is ideal, when in season)
    1 bottle grapefruit Jarritos soda (substitute with Fresca or Squirt soda)
    2 tbsp. your favorite hot sauce
    3/4 cup balsamic vinegar
    Juice of 8 limes
    2 tbsp. kosher salt
  • Ceviche
    1 lb. shrimp, peeled, cleaned and poached
    1 avocado, large diced
    1/2 red onion, finely diced
    1 jalapeño, stems and ribs removed, minced
    1 pint ceviche juice (see recipe)
    10 cilantro leaves, julienned
    5 mint leaves, julienned
    Kosher salt


For ceviche juice: Puree all ingredients in a blender until very smooth. Pass mixture through a chinois twice. Taste and adjust seasoning. Set aside.

For ceviche: Mix all ingredients together, let marinate for 10 minutes and serve.

Califonia Bountiful