New Style Shrimp Ceviche Hors D’Oeuvres

Citrus-Truffle Vinaigrette Seared Scallops with Moustache of the Dragon Salad Maitake Orzo ‘Risotto’ New Style Shrimp Ceviche Hors D’Oeuvres Marcus Samuelson’s Seared Salmon with Citrus Truffle Vinaigrette and Corn Mashed Potatoes WINE NOTES Gruet Brut: The terrain and climate, especially with the cold nights, has been ideal for making sparkling wines in New Mexico. Slightly more fruit forward with notes of apples and pears, this is a very versatile wine that is great with chilled foods and light ‘lunchy’ items. Mulderbosch Sauvignon Blanc: A “New world” sauvignon blanc with fresh flavors of tropical fruits, pineapple, lime and other citrus. Its bright acidity allows the wine to be a great contrast to foods and keeps the palate excited for the next bite.		New Style Shrimp Ceviche Hors D’Oeuvres Makes 16 to 20 hors d’oeuvres 1 pound small shrimp (40-50’s), peeled, deveined ½ cup Citrus-Truffle Vinaigrette 1 red bell pepper, cut into ¼ inch dice 1 avocado, cut into ½ inch dice Fried rice crispy crackers (or any savory cracker) Kosher salt and freshly ground black pepper In a bowl, add the shrimp and season with kosher salt and freshly ground black pepper. Mix in the Citrus-Truffle Vinaigrette and let sit in the fridge for 15 minutes, stirring occasionally. Gently mix in the bell peppers and avocado, check again for seasoning and serve on fried rice crispy crackers on a banana leaf- lined platter.


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