Shrimp Avocado Ceviche with Yuca Cups


8 oz. medium diced 21-25 ct white shrimp
¼ c. lime juice
¼ c. orange juice
3 T. small diced red bell pepper
¼ c. small diced avocado
3 T. chopped cilantro
3 T. small diced red onion
1 T. minced Jalapeno pepper
¼ tsp ground coriander
¼ tsp Kosher salt


1. Place shrimp in boil with citrus juice and marinate for 2-4 hours.
2. Add rest of ingredients and mix
3. Deep fry 16 Tio Jorge® yuca cups for 2-3 minutes in 350°F preheated oil (Note: fry from frozen state)
4. Place 1 oz. of ceviche mixture into each yuca cup and serve Note: Can also be served with Tio Jorge® plantain toston cups Yields 4 servings