Corn On The Cob (1)
Fresh Cilantro (3/4 Cup)
Fresh Lime Juice (1 Cup)
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)
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.
Check Out This Gallery Of Veggie Yummies!
21 Vegetarian Recipes To Jumpstart Your Healthy Eating
1. Nutritious & Delicious Vegetarian Recipes
Thanks to Emily Wilson, Executive Culinary Director of Cooking Planit, we've got some amazing vegetarian recipes that will make you forget you're not having meat! The site and app provide you with step-by-step instructions to create full meals with every dish. Kickstart your healthy eating in 2014 with a few of our fave veggie recipes! Check out Cooking Planit here: http://www.cookingplanit.com/
2. Brown Sugar Sprouts With Cranberries & Walnuts
Sweeten up sprouts with this caramelized, buttery sauce. So good and truly hard to resist. Check out the recipe: http://bit.ly/1l7NKIr
3. Nachos Al Fresco
Nachos don't have to be a huge pile of messiness. They can be light, crispy, cheesy, spicy and flavorful, like these fresh ingredient nachos that are an easy way to put a fun dinner on the table. Check out the recipe here: http://bit.ly/1izM9Lx
4. Sweet Potato Kale Pot Pie
This recipe takes pot pie to the next level, dressing it up and making it perfect for any special occasion. Check out the recipe here: http://bit.ly/19QkLkg
5. Parmesan Pearl Couscous
Think of this dish as risotto but without all the cooking and stirring. It's creamy and starchy like risotto, but cooks in less than 15 minutes. Check out the recipe: http://bit.ly/Jzc8UO
6. Sprout, Sweet Potato & Apple Saute
So many flavors in this easy side dish recall the tastes of fall and crisp, cool weather. Of course, this tastes good all year round too! Check out the recipe here: http://bit.ly/1d68w9w
7. Beet Gratin
Creamy goat cheese and earthy walnuts add texture and flavor to the roasted beets for a truly delicious side dish. Check out the yummy recipe here: http://bit.ly/1i2nLQ7
8. Beet & Frisee Salad
There are so many ingredients in this salad, it really makes a full meal: pumpernickel croutons, pistachios, goat cheese and kale. It's the kitchen-sink salad! Check out the recipe here: http://bit.ly/1d62OEn
9. Bucatini Taragon Cream Sauce
This dish was inspired by a restaurant meal I ate, although I left out the lobster to make it a bit more everyday-friendly. It's surprisingly easy for a dish that feels out of the ordinary. Check out the recipe here: http://bit.ly/1izEVHv
10. Mexican Tortilla "Pizza"
What a fun recipe! It's crispy, cheesy and vegetarian, but feel free to add some ground beef or chicken for a meat lovers' treat! Check out the recipe here: http://bit.ly/KnvAV6
11. Portobello Stack With Artichokes, Red Pepper & Walnut Goat Cheese
This is a great vegetarian entree, or serve it as a stunning first course. With so many flavors, it's sure to please all taste buds! Check out the recipe here: http://bit.ly/1bE2Sow
12. Root Vegetable Tian
This is an easy and healthy recipe. It's great for parties too because you can build the tian in advance, then just pop it in the oven when guests arrive. Check out the recipe here: http://bit.ly/1bE2Sow
13. Brussels Sprout Salad With Buttermilk Dressing
A surprise combination of flavors with sweet and juicy grapes, hearty sprouts, crunchy almonds and a fresh and vibrant minted dressing makes this salad totally out of this world. Check out the easy recipe here: http://bit.ly/1lFcLYJ
14. Spicy Mango Apple Chutney
Sweet and spicy! Chutney is possibly the best condiment. Serve this on top of fish or chicken, spread it on Cilantro Naan, or use it in a grilled cheese or as a dip for chips. Check out the recipe here:
15. Spinach Mango Salad
Bursting with fresh flavors, this salad is slightly sweet and deliciously savory for a well-balanced and exciting side salad. Check out the recipe here: http://bit.ly/1l7NKIr
16. Walnut Pesto Orecchiette
Nutty, cheesy pasta that's easy and interesting! Check out the recipe here: http://bit.ly/JOQ1JE
17. Roasted Beets
Once you've had a properly roasted beet, you'll love them unconditionally. This is a basic recipe that will show you how to add beets to any meal. Check out the recipe here: http://bit.ly/JOS0h2
18. Zucchini Lasagna
Your taste buds are going to be so happy that they won't have any idea what a healthful meal they are experiencing. Check out the recipe here: http://bit.ly/1crt1KT
19. Kale & Crispy Chickpeas
Kale is amazingly versatile, and sauteing it in this recipe makes it the perfect companion for the crispy chickpeas. This dish is hearty, healthy and delicious! Check out the recipe here: http://bit.ly/19FngLO
20. Cucumber Gazpacho
Refreshingly light yet delightfully creamy, this vegan-friendly soup will have you smitten for the summer. Check out recipe here: http://bit.ly/19TyYjz
21. Roasted Red Pepper Basil Alfredo
Robust red peppers add dimension and flavor to classic, creamy Alfredo sauce for a super delish pasta dish. Check out the recipe: http://bit.ly/1gxHqqK
22. Green Beans & Shallots
A quick way to dress up green beans for an easy side dish. Check out the recipe here: http://bit.ly/1crdrPl