Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr 35 min
Active:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Chipotle-Lime Poached Shrimp:
Ceviche:
Plating:

Directions

Special equipment: 6 martini glasses

For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.

Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.

Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.

For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.

In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.

For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Shrimp Ceviche

Recipe courtesy of Marcela Valladolid

Shrimp and Mahi-Mahi Burrito

Recipe courtesy of The Surfin' Burrito

Grilled Mahi-Mahi, Ceviche-Style

Recipe courtesy of Alton Brown

Shrimp and Mahi Mahi Citrus Ceviche

Recipe courtesy of Guy Fieri

Mahi Mahi Ceviche

Recipe courtesy of Amanda Freitag

Shrimp Ceviche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Shrimp Ceviche

Recipe courtesy of Anthony Lamas

Browse Reviews By Keyword

          Latest Stories