Ceviche
Prep Time: 5 hours, 20 minutes
Active Work Time: 20 minutes
Yield: Makes about 2 cups
Recipe
1/2 cup fresh lime juice (from about 3 limes)
2 tablespoons fresh orange juice
3/4-pound fresh shrimp, peeled, deveined, and finely chopped
1/3 cup finely chopped tomatillo (about 1 large tomatillo)
1/3 cup finely chopped tomato, seeds removed (about 1 medium-sized tomato)
1/4 cup finely chopped red onion
1 tablespoon super finely chopped Serrano pepper, seeds removed
2 tablespoons finely chopped cilantro
Sea salt and freshly ground black pepper
Olive oil
Mix the lime and orange juice in a medium-sized glass bowl. Add the shrimp, cover with plastic wrap, and let it marinate for about 4 hours in the refrigerator.
Remove the marinating shrimp from the refrigerator and gently mix in the tomatillo, tomato, onion, pepper and cilantro, cover and return to the refrigerator to marinate for about 1 more hour, or until the shrimp appears to be "cooked." It should be completely opaque and slightly pink.
Drizzle with a bit of olive oil and season generously to taste with salt and pepper.
Notes:
You can adjust the amount Serrano pepper you add, depending on how much heat you like. The amount listed in the recipe makes the ceviche medium hot.
Are you wondering how the shrimp in the ceviche is "cooked?" Wonder no more! The acid from the citrus actually changes the structure of the proteins in the seafood, essentially "cooking" it without using heat.
recipe courtesy of http://cookingontheweekends.com
