uices.
Stir in the shrimp, scallops, cucumber and red onion
hat you're turning into ceviche, the faster it will \"cook
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Make the ceviche: Put a large pot of
mix together the chunks of shrimp (and crab if using) and
1. Cooking and Marinating the Shrimp: Bring 1 quart salted water
uice.
Scoop in the shrimp, cover and let the water
Soak fish and/or shrimp (do not include lump crab
uice.
Scoop in the shrimp, cover and let the water
o add seeds to the ceviche.
If using fresh limes
oil in a skillet. Add shrimp and turn after 30 seconds
ix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive bowl
Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
Drain immediately and cool under running water.
Put the shrimp in a glass or stainless steel bowl.
Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
Cover and refrigerate 3-4 hours.
Shortly before serving, gently stir in the avocado and olive oil.
Serve in small bowls or cocktail glasses.
Peel and devein shrimp. Pat dry.
In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeno, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.
Clean and devein the shrimp, cut into 1-inch pieces,
Combine shrimp, radish, red pepper, red and green onions in a bowl; squeeze fresh lime juice over top and stir.
Cover and let marinate in refrigerator for 2 hours.
Stir in cilantro, and chili paste.
Just before serving, core and peel avocado. Cut into six slices, lengthwise.
For each serving, take one lettuce leaf, place an avocado slice inside, some chopped tomato, a few green peas if using, and then heap with a couple of spoonfuls of ceviche; season with salt and pepper, if desired.
tart preparing the blackened shrimp.
Finish the grits by
Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
few hours before boil shrimp, sweet potato and corn on
eel, devein and butterfly the shrimp, leaving the tails on.