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!
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.
Work Flow for Grilled Mexican Pizza with Shrimp Ceviche and Avocado Hummus
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?
Shrimp Ceviche (Basic Recipe)
- 12 ounces peeled and deveined shrimp , cut in 1/2" pieces (see notes)
- 2-3 limes, juiced (see notes)
- 1 Meyer lemon or orange, juiced
- sea salt, (I like my Citrus Sea Salt!)
- 1 flatbread or pizza crust, (I like Flatzza Whole Grain Flatbread)
- 1 cup avocado hummus, (see notes)
- 4 ounces lean chorizo , cooked and crumbled (see post for info)
- 4 cups arugula
- 1/4 cup tiny tomatoes, halved lengthwise
- 2 ounces queso fresco or fresh mozzarella, small dice
- chopped cilantro, to garnish
Shrimp Ceviche (Basic Recipe)
- Combine shrimp, citrus juices, and sea salt in a prep bowl. Stir to combine, making sure shrimp are covered. (Add more juice if necessary). Set aside for 15 minutes. Drain, reserving 2 tablespoons of the marinade for the arugula salad.
- Go ahead and grill the flatbread/pizza crust if doing. This dish is served room temperature. No melty cheese here!
- Brown and crumble the chorizo.
- In a medium prep bowl, combine the arugula with the tomatoes. Toss with about 2 tablespoons of the citrus juices (leche de tigre) from the shrimp when it is drained.
- If you've not already done it, dice the queso fresco and chop the cilantro. I typically prep all my ingredients ahead (mis en place).
- Spread the avocado hummus on the flatbread/pizza crust. Sprinkle on the crumbled chorizo and diced queso fresco. Top with the arugula salad, and then pile on the shrimp ceviche. Garnish with chopped cilantro.
- Pour a "cold one," and enjoy!
Living near the Gulf of Mexico, fresh shrimp are available year round. If you must substitute frozen, consider poaching them first. Bring the peeled and deveined shrimp and about 1 quart water and 2 tablespoons salt to a boil. Remove from heat. Poach 3 minutes. Rinse and drain. Proceed with recipe.
I like using large shrimp (less peeling and deveining). Use the best quality you can find!
Citrus varies a lot in juice yield. You need enough to submerge your shrimp - about a cup.
I recently posted a recipe for Mexican-Inspired Hummus with Avocado. It's really easy to make, and requires only about 10 minutes and a blender. There are some commercially available avocado hummus brands, or substitute guacamole if you must.
Macronutrients (approximation from MyFitnessPal.com): 416 calories; 37 g protein; 40 g carbohydrates; 12 g fat.
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Amount Per Serving:Calories: 416 Total Fat: 12 gg Carbohydrates: 40 gg Protein: 37 g g
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