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Shrimp Ceviche from Mexico One Plate at a Time - Rick Bayless
1 generous pound unpeeled smallish shrimp (preferably 41/50 count to a pound)
1/2 cup plus 2 TBLSP. fresh lime juice
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 TBLSP. vinegary Mexican bottled hot sauce
(such as Tamazula, Valentina or Bufalo)
About 2 TBLSP. olive oil, preferably extra virgin (optional,
but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips
1. Cooking and marinating the shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish. Toss the shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
2. The Flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and or jicama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
3. Serving the Ceviche. Spoon the ceviche into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.
The Ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Makes 3 cups, serving 6 as an appetizer.
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