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This week we went in the kitchen with chef Douglas Jennings as he prepares shrimp and avocado ceviche.
Siesta Key Oyster Bar, known as SKOB, is located in the heart of the Siesta Key Village. The menu ranges from burgers to fresh seafood. The large outdoor patio offers nightly live music and a full bar, popular with both locals and out-of-towners. Visitors decorate dollar bills and staple them to any available space on their interior and exterior walls and ceiling.
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Scroll down for an instructional video on how to prepare the dish.
Shrimp and avocado ceviche
1 pound large shrimp, peeled and chopped
2 lemons, juiced
3 limes, juiced
1 orange, juiced
6 tomatoes, diced
1 onion, diced
1 bunch fresh cilantro, chopped
3 large jalapenos, seeded and diced
2 tablespoons agave nectar
Salt and pepper
Juice the lemons, orange and two limes into a large bowl. Marinate chopped shrimp in enough citrus juice to cover. Refrigerate for four to six hours while the citrus marinade "cooks" the shrimp. While the shrimp is marinating dice the tomatoes, onion and jalapenos and chop the cilantro. After the shrimp is finished marinating add the chopped vegetables and cilantro to the bowl. Add the juice of one lime and the agave nectar. Add salt and fresh ground pepper to taste. Toss all ingredients together. Serve with crispy tortilla chips and an cold beverage. Enjoy!
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