Shrimp Ceviche

A couple of weeks ago I went to the Read Local Book Festival Cookbook Rodeo with my mom and sisters.  It was a great event where you could meet local cookbook authors, taste their recipes and watch live cooking demos.  Here I discovered the following recipe from Chef Jay Pierce, author of “Shrimp” and the executive chef of Rocksalt in Charlotte, N.C.  In Shrimp: a Savor the South® cookbook (Savor the South Cookbooks) Pierce combined his Louisiana roots and his North Carolina ties to create 50 shrimp recipes, including salads, soups, sandwiches and composed dishes.

At the Rodeo, Pierce shared tastings of his shrimp recipes followed by a cooking lesson on how to make his shrimp ceviche. It was delicious and he was super entertaining.  This is the best shrimp ceviche I’ve tried thanks to the trio of orange, lime and lemon juice.  I highly recommend serving it as a first course or main dish on a hot night with cold beer.

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What to buy (serves 4 as an appetizer):

  • 1 pound large shrimp (21/25), peeled
  • 1/4 cup seeded, small-diced Roma tomatoes
  • 4 teaspoons seeded, minced jalapeños
  • 1 cup lime juice
  • 1/2 cup small-diced red onions
  • 2 tablespoons packed cilantro
  • 2 tablespoons orange juice
  • 1/3 cup lemon juice
  • 2 teaspoons kosher salt
  • tortilla chips
  • hot sauce

What to do:

  • cut the shrimp in half lengthwise
  • place in a bowl and cover with water
  • swish around well, then remove the shrimp from the water
  • combine the shrimp with the remaining ingredients in a shallow pan or bowl
  • cover with plastic wrap and press it down onto the surface of the ceviche
  • refrigerate at least 4 hours or overnight, stirring halfway through and replacing the plastic wrap
  • to serve, use a slotted spoon to transfer the ceviche to a serving dish
  • serve with plantain crisps or tortilla chips and a bottle of hot sauce

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2 thoughts on “Shrimp Ceviche

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