Monday, December 23, 2013

Shrimp Ceviche

For my birthday this year, we went to this Mexican restaurant that served a fantastic ceviche sampler. I just LOVE ceviche. For those of you who aren't familiar with ceviche, you typically make this dish with raw fish and let it marinate in citrus juices for some time. The citric acid causes the proteins in the seafood to become denatured, giving the appearance of actually being cooked. You typically will actually marinate the seafood for 1 – 3 hours…but the longer the better (in my opinion). I use shrimp as one of my ingredients, and I actually chose to par-boil the shrimp for about one minute, just to remove the “rawness of the fish” and then let it finish marinating in the citric juices. You can do this as well. The end result is a very fresh low fat dish that goes well with crackers, on top of bibb lettuce or just in a little dish with a spoon.

¼ lb shrimp, peeled and deveined
¼ bay scallops (the small ones)
½ red onion, minced
10 grape tomatoes, chopped
3 mini orange peppers, chopped
4 radishes, chopped
2 tbsp fresh chives, chopped
1 tbsp smoked paprika
1 tbsp chipotle powder
3 Meyer lemons, juiced (if you can’t find Meyer lemons, regular will do just fine)
2 limes, juiced
2 oranges, juiced
Salt to taste

Par-boil the shrimp for 1 minute, remove and immediately put into an ice bath to stop the cooking process. Cut each shrimp into thirds. Combine all ingredients into a bowl and let marinade for at least an hour before serving.

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