A grilled flatbread (or pizza crust) smeared with creamy avocado hummus topped with crumbled, lean chorizo and cotija, and the pièce de résistance - shrimp ceviche... Grilled Mexican Pizza with Shrimp Ceviche and Avocado Hummus delivers loads of Mexican flavor in a healthy, new way!
👩🏻🍳 Tamara Talks - Recipe Inspiration
Technically, it's not summer (in the northern hemisphere) right? Living in the land of eternal summer - south Texas near the Gulf - I am prone to forget that!
Summer begs for fresh, vibrant, non-hot foods. IMHO. Hot and steamy in the winter... Cool and crisp in the summer. Is there anything that beats shrimp ceviche on a hot day?
The short answer is "yes." Shrimp ceviche atop a grilled whole grain flatbread that has been slathered with creamy avocado hummus, sprinkled with spicy, lean chicken chorizo and diced queso fresco, and garnished with a crisp arugula and tiny tomato salad takes simple but amazing shrimp ceviche to a whole new level! Grab a cold saison (or your favorite margarita), and enjoy!
Featured Ingredient: Mexican Chorizo
The star in this Grilled Mexican Pizza with Shrimp Ceviche and Avocado Hummus is
of course the gorgeous shrimp ceviche. However, I want to take a moment to talk about chorizo - what it is, what it isn't, and what it shouldn't be... 😯
Have you experienced
orange grease in a tube Mexican chorizo? That's not really chorizo. 😡 That stuff is just pork or beef fat with annato/achiote for color and spices. Our less-than-authentic tacos growing up frequently had it fried up with ground beef for flavor.
Moving to New Mexico opened my eyes to real Mexican chorizo made fresh with quality ingredients. I never looked back at that orange tube!
About the Chorizo
When we moved to the Rio Grande Valley, I began shopping at Sprouts, and they have a house made chicken chorizo that basically has NO FAT. That's a slight exaggeration, but I have to use cooking spray on my pan to keep it from sticking.
And the flavor. Mmmm! The fresh chorizo is flavored with Mexican spices - cumin, coriander, Mexican oregano, achiote, cinnamon. The spices are combined with meat (pork, beef, chicken), garlic (of course!), and chile powder (ancho, guajillo, chipotle).
If you can't find good chorizo at a local market, consider making your own chorizo. You don't have to grind your own meat as in the Serious Eats recipe. You can simply knead the spices, and other ingredients into ground meat. I've made my own by grinding chicken thigh meat through my Kitchenaid, but I've also used packaged ground chicken. You want the flavor and lean protein... not the fat.
🍤 Shrimp Pizza Instructions
Starting with a
high quality pre-cooked flatbread, this comes together so quickly! I found a whole grain flatbread at my local market that worked out perfectly. I love the added flavor of the grill marks, but you can skip that step if you wish. Of course making your own is always an option... Just don't forget to cook it first. 😉
My work flow goes like this: Start the ceviche. You want the shrimp to soak in the lime juice for about 15 minutes (less=raw texture and more=rubbery). Cook the chorizo, and make the avocado hummus. Prep the remaining ingredients. Grill the flatbread (optional), assemble, and enjoy! I promise you'll love it. 😀
I live near the Gulf of Mexico, and we have year 'round access to the most amazing shrimp. If you're not confident in the quality of your shrimp, give it a quick poach (see recipe notes), then pop it into the citrus juice for 15 minutes. This isn't a "5 Ingredient Recipe," but it really does come together quickly. Think you'll give it a try?
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