Friday, May 28, 2010

Shrimp Ceviche (Pickled shrimp with lime)

Went bike riding today. I wanted to make something fresh and different. This surely was! I wish I got some more appetizing photos, but it was a process! A lot more ingredients went into this than you see in my photos, but the recipe below will explain that. I got this from The Homesick Texan's site. I wouldn't change anything about it. I didn't allow it to set for a full-day, next time I will -to ensure maximum shrimp soak-age. Thank you, it was quite refreshing!

Recipe to follow...

Pickled shrimp, inspired by the restaurant Cabrito

1 1/2 pounds of uncooked medium-sized shrimp, peeled and de-veined
4 limes juiced (1/2 cup)
1/2 cup of pineapple juice

1/4 cup of white wine vinegar
1/4 cup of chopped cilantro
1-2 Serrano chiles, sliced
1/2 medium red onion, cut into slivers
1 clove of garlic, crushed
1/2 teaspoon cumin seeds
1/2 teaspoon cayenne
1 bay leaf
2 tablespoons of salt, plus more to taste

Add the cayenne, bay leaf and 2 tablespoons of salt to a large pot of water. Bring to a boil and then add the shrimp. Cook shrimp for one minute, drain and run cold water over shrimp.

In a large jar or plastic food-storage bag, add shrimp and rest of ingredients. Add 1 cup of water (or enough to cover the shrimp), sprinkle in a bit of salt, and marinate in the refrigerator overnight, shaking or turning occasionally.

Can serve in bowls, on tortilla chips or with tortillas. Serves four.

Note: You can doll it up by adding cubed avocado, pineapple or mango when serving, if you wish (not while pickling otherwise the fruit will get mushy). The restaurant where we ate added pepitas on top, which was a great contrast in texture and flavor.

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