Shrimply Exhaustion - Passionate Recipe

2 1/2 hours sleep - off to Day of Docks to cook up some shrimp recipes with San Diego's infamous Fisherman Tommy Gomes of Catalina Offshore . . recipe of Passionfruit Shrimp Ceviche:

Chef Scotty’s Passionfruit Shrimp Ceviche Recipe:
The essence of the dish is to make ceviche by means of mostly passionfruit juice which is near equal in acidity to lime juice. Whence the shrimpies have turned pink your ceviche is done so I recommend make this the night before . . of course if you’re using Catalina Offshore you could eat the little succulent crustaceans right out of the buckt

Buckets of Peeled, Deveined, Chopped Shrimps
4 Mangoes – Diced
4 Red Bell Peppers – Diced
3 Red Onion - Diced
2 Bunches of Cilantro – Rough Chop
1 Bunch of Mint – Rough Chop
2 Cups of Passionfruit Juice (available at Specialty Produce)
1 Cup of Lime Juice
½ Cup of Pineapple Juice
Honey & Salt & Chile of Choice . . . to Taste Baby!

Instructions: Combine all ingredients and be certain the shrimps are covered by the liquid if not feel free to add more lime juice as necessary. Finish with honey or mango nectar (kerns will be just fine) and salt to taste remembering that the acid will directly effect the perception of saltiness. Serve with Tortilla Chips, Plantain Tostones or I like to pour this seductive shrimp concoction over a fruit sorbet like Blood Orange, Mango or Lime. Super refreshing & super easy to prepare.

*Much like Catalina Offshore offering the freshest Seafood in San Diego; Specialty Produce is available for walkin customers and carries the “perfect puree” containers of passionfruit concentrate.

Enjoy - xo
Chef Scotty