Saturday, November 5, 2011

The Jerk Store Called, They're Running Out of YOU

When making this recipe I discovered that I hate cilantro. Therefore I am leaving it OUT of MY recipe and replacing with parsley. NOTE: Recipe requires 12 hours of refrigeration so plan accordingly.

Shrimp Ceviche
Printable recipe

  • 1lb raw shrimp
  • 1/2 c + 1/4 c fresh-squeezed lime juice
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 1 jalepeno, minced
  • 2 garlic cloves, minced
  • 1 small cucumber, quartered and sliced
  • 1/4 c red onion, sliced
  • 1 Tbsp chopped fresh parsley
  • 1 lime cut into wedges

Curing  the Shrimp:
1) Peel, devein and cut shrimp into 1/2" pieces.
2) In a zip-lock bag(s), combine shrimp,1/2 c  lime juice, and salt.
3) Seal bag, squeezing out the air.
4) Squeeze the bag around to mix ingredients together.
5) Put in a bowl so the bag can stand up and refrigerate for 12 hours.
6) Shrimp should be opaque white and pink, and firm all the way through when fully cured by the lime juice marinade.
7) Test for doneness by cutting a piece open. If not ready, return to fridge for one hour and repeat the process until done.

1) Combine shrimp with remaining ingredients.
2) Cover and chill for at least two hours to combine flavors.
3) Serve in a martini glass with a piece of lime.

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