Ceviche is a great cool and refreshing dish perfect for summer days or when you want to transform the mood to a tropical Mexican beach town. The sweet briny lobster like flavor of the Argentine Red Shrimp balances nicely with the acidity of the lemon and lime juice. This dish is great for those not quite adventurous enough to dive streight into raw fish. Seatech imports this shrimp under our Ocean Kitchen label.
1 pound P&D Seatech Argentine Red Shrimp
2 Tbsp salt
Lime juice from 5 limes
Lemon juice form 3 lemons
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled, seeded, diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. Remove shrimp and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in bite size pieces reserving a few whole shrimp to place on top of dish. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado. Place the whole shrimp and a couple sprigs of cilantro on top to garnish the dish.
© Todd Wendt 2016 All rights reserved