Chicharrón Prepared with Shrimp Ceviche

Salsa Huichol
Enjoy these chicharrones with prepared shrimp cocktail, an ideal snack for hot weather and a perfect option to pair with refreshing drinks. Enjoy it with your friends, at gatherings or barbecues. You will love the flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups pink shrimp, clean
  • 1 cup clam juice, for the shrimp
  • 1/2 cups ketchup, for the shrimp
  • 1/4 cups lime juice, for the shrimp
  • 1 cup tomato, in small cubes, for the shrimp
  • 1/2 cups onion, finely chopped, for the shrimp
  • 2 serrano chiles, finely chopped, for the shrimp
  • 1/2 cups cilantro, finely chopped, for the shrimp
  • salt, for the shrimp
  • pepper, for the shrimp
  • 1/2 cups Salsa Huichol® black sauce, for the shrimp
  • 4 chicharrones de harina
  • 1/2 cups mayonnaise
  • 1 1/2 cups cabbage, in thin strips
  • 1/2 avocados, in slices
  • 1/4 cups cilantro leaves
  • Salsa Huichol® black sauce, for accompaniment
  • lime, for accompaniment
Preparation
45 mins
Low
  • For the shrimp. In a bowl, mix the pacotilla shrimp with clam juice, ketchup, lime juice, tomato, onion, serrano pepper, cilantro, salt, pepper, and Salsa Negra Huichol®, until well combined. Refrigerate for at least 30 minutes.
  • Prepare the chicharrón. Spread mayonnaise on the chicharrón using a brush or wooden spatula, add the cabbage, prepared shrimp, avocado, and cilantro. Pour Salsa Huichol® Negra to taste and serve with lime.
  • Pour lime and Salsa Huichol® Negra to taste. Place on a sheet of butcher paper and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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