shrimp ceviche
Third in the series. This is a gazpacho-inspired modern ceviche and my first time writing a recipe that could really use the word "inspired" in that way.
1# shrimp, fully peeled and deveined. If this is raw, cook it for 2 minutes in a big pot of water at a rolling boil, then quench in an ice bath. Cut into pieces to better fit on a fork.
Marinate this for an hour in enough lemon juice to cover, plus maybe an ounce or two of tomato juice.
5 or 6 oz of Korean or Persian cucumber, diced. These are both crisp but sweet cucumbers with a tender skin so that they don't have to be peeled. This can go in towards the end of the marination.
Pour off the excess lemon and add:
1 tomato, diced, and its juice. I didn't bother seeding the tomato, but I did strain the juice as i poured it off the cutting board.
The leaves from half a bunch of cilantro. This will seem like too much but it's not.
2t Worcestershire sauce
2t balsamic
1/8t ground cumin
Maybe 1/4t ground black pepper
Maybe 1/4t salt -- do this last and be careful, because you'll also get salt from the Worcestershire sauce.
I served this tonight alongside my traditional Peruvian-style haddock and Mexican-style salmon nectarine ceviches and it was very well received.
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1# shrimp, fully peeled and deveined. If this is raw, cook it for 2 minutes in a big pot of water at a rolling boil, then quench in an ice bath. Cut into pieces to better fit on a fork.
Marinate this for an hour in enough lemon juice to cover, plus maybe an ounce or two of tomato juice.
5 or 6 oz of Korean or Persian cucumber, diced. These are both crisp but sweet cucumbers with a tender skin so that they don't have to be peeled. This can go in towards the end of the marination.
Pour off the excess lemon and add:
1 tomato, diced, and its juice. I didn't bother seeding the tomato, but I did strain the juice as i poured it off the cutting board.
The leaves from half a bunch of cilantro. This will seem like too much but it's not.
2t Worcestershire sauce
2t balsamic
1/8t ground cumin
Maybe 1/4t ground black pepper
Maybe 1/4t salt -- do this last and be careful, because you'll also get salt from the Worcestershire sauce.
I served this tonight alongside my traditional Peruvian-style haddock and Mexican-style salmon nectarine ceviches and it was very well received.
(
Comments |Comment on this)