Recipe courtesy of Sysco (http://sysco.com/sobremesa)
Makes 4 servings
8 oz. medium diced 21-25 ct white shrimp
¼ c. lime juice
¼ c. orange juice
3 T. small diced red bell pepper
¼ c. small diced avocado
3 T. chopped cilantro
3 T. small diced red onion
1 T. minced jalapeño pepper
¼ tsp ground coriander
¼ tsp Kosher salt
Place shrimp in bowl with citrus juice and marinate for 2 to 4 hours. Add rest of ingredients and mix. Deep fry 16 Tio Jorge® yuca cups for 2 to 3 minutes in 350°F preheated oil (fry from frozen state). Place 1 ounce of ceviche mixture into each yuca cup and serve.
Note: Can also be served in Tio Jorge® plantain tostone cups