Shrimp Santa Cruz is our variation on a traditional ceviche …

What you need:
3 tablespoons olive oil, divided
2 garlic cloves, chopped finely
2 lbs shrimp, peeled and de-veined, and chopped into ½ -inch pieces
2 tomatoes, chopped into ½-inch pieces
2 Persian cucumbers, cut into ½-inch pieces
2 avocados, cut into ½-inch pieces
½ red onion, chopped finely
½ jalapeno, chopped finely
¼ cup chopped cilantro
¼ cup fresh lime juice
¼ cup fresh lemon juice
1 cup fresh orange juice
2 tablespoons ketchup
Hot sauce to taste (I like to use Sirracha) – be generous!

What you do:
Sauté the shrimp and the garlic in one tablespoon of the olive oil. Set aside to cool.

Combine the tomatoes, cucumbers, avocados, onion, jalapeno and cilantro into a large bowl.

Whisk the lime juice, lemon juice, orange juice, ketchup, hot sauce, and remainder of the olive oil together to make the dressing.

Mix the cooled shrimp into the large bowl of chopped ingredients and toss with the dressing.

Serve this Shrimp Santa Cruz in martini glasses, like a shrimp cocktail; or in individual bowls –accompanied by tortilla chips.

John’s Wine Pairing:
A full well-structured Sauvignon Blanc, 2008 from Cakebread Cellars was remarkable with this shrimp delight. The right amount of citrus, apple and full mouthfeel was perfect with this dish. It does have a touch of oak barrel but not enough to work against the citrus ingredients.