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                                                                  On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. What to buy: We found deveined frozen shrimp at our local market, and they worked great in this recipe. If you use fresh shrimp, they will take slightly less time to cook, so start checking them after a few minutes. Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture. Game plan: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This dish can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel and dice the avocado, sprinkle it over top, and serve. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 small lb shrimp
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup loosely packed prepared horseradish
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp loosely packed orange zest
                                                                  • Yes No 3 medium avocados
                                                                  • Yes No 1 cup red onion
                                                                  • Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat. Add shrimp and poach until they are pink and firm, about 7 minutes. Drain and cool the shrimp, then peel and devein them; set aside.
                                                                  • Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.
                                                                  • Halve avocados lengthwise and remove the pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice. Fold diced avocado, onion, and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.
                                                                  Yields: 12servings as an hors d'oeuvre (about 5 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

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