Citrus Shrimp Ceviche with Avocados & Lemon Thyme Pesto Drizzle
Serves 4
 
This dish has great balance utilizing all types of citrus; limes, lemons and tangerines and has slightly sweet herbaceous tones that blends well with the buttery-ness of the avocado.  A lovely dish that is simple to prepare and exciting for your guests.
 
Ingredients
 
Ger-Nis Citrus Finishing Salts (recipe follows)
1 pound medium sized shrimp, peeled and deveined, tails removed
2 tablespoons citrus champagne vinegar (substitute regular champagne vinegar )
¼ cup citrus juice (a mixture of tangerine, Meyer lemon or regular lemon and orange)
3 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
2 tablespoons honey
1 teaspoon salt
½ teaspoon cracked black pepper
1 ½ teaspoons fresh parsley, chopped fine
1 ½ teaspoons fresh cilantro, chopped fine
1 teaspoon fresh chives, chopped superfine
1 teaspoon fresh mint, chopped fine
½ red onion, sliced super thin
A few greens, butter leaf lettuce, mesclun mix or micro greens
2 avocados, ripe but firm, peeled, pitted, halved and sliced
Lemon Thyme Pesto Drizzle (recipe follows)
 
Directions
 
Bring a medium sauce pan with water to a boil.  Add about a tablespoon of the citrus salts to the water.  Reduce the temperature to a low rolling bowling.  Add the shrimp and cook for 1 ½  minutes.  In the meantime prepare an ice bath. (A big bowl of ice water).  Strain the shrimp and place them quickly in the ice bath making sure to stop the cooking process. When the shrimp are fully cooled and cold strain and set aside.  Whisk together the vinegar, citrus and lime juice, zest, honey and salt until well mixed.  Add the pepper, herbs, red onion and mix well. Season mixture to taste.  Gently mix in the shrimp and allow to marinate for about 20 minutes.  (The shrimp marinade is best served room temperature or cool, not cold, so ideally refrigerate for about ten minutes and then take out for the last ten.) To serve, arrange some greens of choice on a small plate and arrange some avocadoes slices over the plate. Using a slotted spoon, spoon the marinated shrimp over the avocado and greens.  Drizzle some lemon thyme pesto over the salad and garnish with citrus herb finishing salt.
 
Lemon Thyme Pesto Drizzle
1 cup pesto
 
Ingredients
 
¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt
 
Directions
 
Place all ingredients in a blender and blend until smooth.

 
Ger-Nis Citrus Herb Finishing Salt
Makes 1 cup salts
 
Ingredients
 
¾ cup maldon salt
1 tablespoon lemon zest*
1 tablespoon lime zest*
1 teaspoon orange zest*
2  tablespoons fresh parsley leaves, chopped superfine
3 tablespoons fresh basil leaves, chopped super fine
1 tablespoon fresh lemon thyme leaves, chopped superfine
 
*use organic unwaxed citrus, make sure citrus and herbs are completely dry
 
Directions
 
Preheat oven to 225°F.  Combine all the ingredients in a large bowl and mix thoroughly.    Place the mixture on a lines baking sheet allowing amble room, making sure to flatten completely the mixture against the pan. Place in the oven and bake for about 30 minutes, the zest and herbs should crumble easily when pressed together with your fingers.  Allow to cool and process with your fingers by rubbing zest and herbs together with.  Store in an airtight jar for up to two months.  Do not refrigerate.
 
Ger-Nis Citrus Herb Cracked Black Pepper
Makes 1 cup salts
 
Ingredients
 
¼ cup maldon salt
3 tablespoons lemon zest*
1 tablespoon lime zest*
1 tablespoon orange zest*
2 teaspoons red chili flakes
½ cup black pepper corns, pre crack to desired texture
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh mint, chopped fine
 
*use organic unwaxed citrus, make sure citrus and herbs are completely dry

Pair with Chilean Sauvignon Blanc