Name: Chicharrón Prepared with Shrimp Ceviche
Prep time: 45 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 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.