Ingredients: Serves 12 3 pounds (21/25 shrimp), raw, shell on 1 ½ gallons water 3 lemons cut in half 3 tablespoons salt Sauce ½ red onion, peeled and sliced in ½ inch slices 2 beefsteak tomatoes 2 red peppers 2 green jalapenos 1 ounce vegetable oil Juice of 3 oranges Juice of 3 lemons 2 tablespoons ketchup 10 dashes Tabasco 1 tablespoon black pepper 3 tablespoons salt Ceviche 1 tablespoon salt Juice of 3 limes ½ red onion, peeled and shaved thinly with a knife or on a Japanese mandolin Ό bunch scallion, sliced thinly on the bias Ό bunch (½ oz) cilantro, cleaned and stemmed 3 avocados, pitted, peeled, and cut into large dice Method: To poach the shrimp: Place water with 4 tablespoons salt and 3 lemons cut in half in a large stockpot and bring to a rapid boil over high heat. Place shrimp in water, constantly stirring slowly and cook 50% of the way through, approximately 30 to 60 seconds. Strain out water, discard lemons and place shrimp on a large cookie tray in the refrigerator to cool for 15 to 20 minutes. Once cooled, peel shrimp completely, slice in half - lengthwise - and remove the vein of the shrimp. For the sauce: Preheat oven to 450 degrees F. In large bowl, toss onion, tomato, red pepper and jalapenos in vegetable oil with 1 tablespoon of salt. Place on cookie sheet and roast in oven until skin on peppers and jalapenos are blistered, approximately 20 to 30 minutes. Cool vegetables slightly and remove stems and seeds from red peppers and jalapenos, leaving skin intact. Place all roasted vegetables in a blender and liquefy on high for 1 minute. Transfer vegetable puree into a large bowl and whisk in, by hand, ketchup, Tabasco, lemon juice and orange juice. Season to taste with salt and pepper and refrigerate. To prepare the ceviche: Toss shrimp with salt in large bowl and let stand for 1 minute to allow salt to fully dissolve on shrimp and avoid being washed off by the lime juice. Toss in lime juice and let stand for an additional minute - until shrimp begins to turn opaque. Add in shaved red onion, scallion, cilantro, avocado and sauce. Gently fold ingredients together to avoid mashing up avocado. Serve in chilled dishes.
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