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Avocado (2)

Corn On The Cob (1)

Fresh Cilantro (3/4 Cup)

Fresh Lime Juice (1 Cup)

Jalapeños (1)

Lime (1)

Red Onion (1/2 Cup)

Shrimp, 26-30 Deveined, Shell On (1 Pound)

Chihuahua Cheese (1 1/2 Cups)

Queso Blanco (1/2 Cup)

Sour Cream, Optional (1/3 Cup)

Tortilla Chips (6 Cups)

Adobo Sauce From Can Of Chipotles (1 Tablespoon)

Black Pepper

Kosher Salt

Hot Sauce, Optional (1 Tablespoon)

Ketchup (1/3 Cup)

Pineapple Juice (3 Tablespoons)


If you don’t want to buy a can of chipotle peppers in adobo sauce, add some heat to the sauce with a jalapeno or serrano pepper instead. Depending on the shape and size of your tortilla chips, they can be awkward to measure, so just buy a bag and fill up your sheet pan.

Chihuahua cheese is a Mexican-style cheese that melts wonderfully. It’s sold in a solid, round block and found at most grocery stores. If you prefer, you can also use grated mozzarella cheese instead. Queso blanco is another Mexican-style cheese that crumbles more like feta and has a saltier, tangier flavor. I like to finish the nachos with this cheese for more fresh flavor and a contrasting texture.

Trim cilantro leaves off the stems and finely chop to measure indicated amount. Thinly slice red onion into half moons and then cut slices in half to measure the indicated amount. Grate the Chihuahua cheese to measure the indicated amount. Trim cilantro leaves from the stems and roughly chop to measure the indicated amount.

Cut the stem end off the jalapeño, then cut in half lengthwise. For less heat, remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Avoid touching your face when handling peppers, and wash hands immediately after.

Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

Once water is boiling, add shrimp. Cook for [1 minute], then strain and rinse under cold water to stop the cooking process. Shells will be pink and shrimp just barely cooked through. Smaller shrimp may cook more quickly. Large shrimp may need a few more seconds, but don’t overcook.

Peel the shrimp, then squeeze out extra moisture with paper towels or a clean kitchen towel. Cut into 1/4 inch pieces. Place in medium mixing bowl. Squeeze enough fresh lime juice to measure indicated amount, then pour over the shrimp. All the shrimp should be immersed in the lime juice. Let sit for [1 hour]. Preheat the broiler on high.

Prepare a sheet pan with a layer of aluminum foil for easy cleanup. Lay tortilla chips in a single layer on the sheet pan, overlapping them slightly to prevent any gaps in between.

Scatter the grated Chihuahua cheese over the chips, then evenly sprinkle the diced jalapeño and corn kernels over the top.

Place the sheet pan under the preheated broiler and cook until cheese is melted and bubbly and edges of chips are starting to turn golden brown, about [4-6 minutes] In medium mixing bowl, combine chopped cilantro, ketchup, pineapple juice, and if you like some heat, adobo sauce from the can of chipotle chilis. This will add a little spice and smokiness, but it’s totally optional. Add as much or as little as you want for desired level of spice.

After shrimp has soaked for 1 hour, scoop 2 tablespoons of lime juice from the bowl of shrimp and add it to the ketchup mixture. Stir to combine well, then use a slotted spoon to lift the shrimp out of the bowl of lime juice and into the ketchup sauce. Add the sliced red onion, season with salt and pepper to taste, then stir to combine well.

Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out into the bowl of shrimp. Gently fold the avocado into the shrimp.

After you remove the nachos from the broiler, transfer them to a large serving platter or break into individual portions and place on dinner plates. Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out and scatter over the nachos.

Sprinkle chopped cilantro over the top along with the juice of a freshly squeezed lime and crumbled queso blanco. Serve hot sauce and/or sour cream on the side if desired. Nachos are ready to eat! Transfer the shrimp ceviche to a serving bowl or dinner plates. Serve with tortilla chips on the side and wedges of lime if desired.

Thank you Cooking Panit and Emily Wilson for the recipe!


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