Let’s Cook! Rock Shrimp Ceviche Recipe

January 16, 2010

Mmmm… more (technically) raw seafood!

In case you don’t know, ceviche is a dish of seafood that is marinated in an acid (usually citrus juices) so the flesh is “chemically” cooked. Coming from Latin America, like many classic dishes, it was originally a way to preserve a highly perishable item, and has become a staple in South and Central America.

On a recent episode of the Travel Channel show “No Reservations” based in Panama, host Anthony Bourdain (or just “Tony”, as Mistress Sandra refers to him, since they are tight now…) has an almost orgasmic experience with a variety of ceviches… (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Episodes_Travel_Guides/Episode_Panama)

Myself I have even had ceviche of Redtail Catfish (Phractocephalus hemioliopterus) prepared on a small boat floating down the Peruvian Amazon… yes, I did somewhat question how wise it was to be eating raw fish in the middle of the jungle, but it’s been many years now and I seem to have survived…

A quick web search found several interesting sites, so for more info on ceviche in general, take a look at http://southamericanfood.about.com/od/appetizersfirstcourses/a/ceviche.htm and http://whatscookingamerica.net/History/CevicheNotes.htm

Okay, so now why are we discussing this? One of my favorite dishes at the Epcot Food & Wine Festival this past year (and we do seem to keep coming back to that, now don’t we?) was the Rock Shrimp Ceviche in Chile. The recipe was in the festival cookbook, so I gave it a try…

Here is the recipe as it is presented in the “2009 International Food & Wine Festival Cookbook” (I’m sure there should probably be come “Copyright Disney Corporation” or something somewhere here… but y’all know where I got this from, so I’ll just wait for the letter from the Disney lawyers…) – I’ll follow that with my comments… (I’m sure you just can’t wait for them!).

Rock Shrimp Ceviche

1 pound rock shrimp, cleaned and de-veined

1/2 cup lime juice

3 tablespoons lemon juice

2 tablespoons orange juice

1/3 cup tomato juice

1/3 cup finely diced onion

1/2 cup finely chopped tomato

1 teaspoon freshly minced ginger

1/4 cup chopped cilantro

pinch chili pepper flakes

1 tablespoon sea salt

Serves 4 to 6 as an appetizer

1. Place shrimp in a glass dish. Mix together lime, lemon and orange juice and pour over shrimp. Cover and refrigerate at least 4 hours, stirring occasionally. The juice will “cook” the shrimp.

2. Meanwhile, mix together tomato juice, onion, tomato, ginger, cilantro, chili pepper flakes and salt. After 4 hours, add to shrimp and mix well. Refigerate 1 more hour.

3. Serve cold with lime wedges.

After 1 hour - you can see the flesh "cooking" (becoming more opaque)

After 4 hours - pretty much "cooked"

After the final additions (tomato, etc.)

Pretty simple really… so how was it? Dang tasty I’d say… now I didn’t use rock shrimp (just plain ‘ol “shrimp” from Publix), and I didn’t add the (as I was told) the traditional popcorn topping like was served at Epcot (but not mentioned in the recipe… hummm…). But was good, and I’d make it again… of course on the second go round I’d add a bit more cilantro, more pepper flakes (the version served at the festival was actually pretty spicy, more so than this recipe), and maybe a chopped jalapeño or Serrano…

Let's eat! The finished dish served in a martini glass.

Other comments: any shrimp will do – medium or large (say 25 to 40 count size) are fine. I’m not usually a big one on the de-veining thing, but if the shrimp are larger it might actually help the marinade penetrate more evenly, so go for it in this case. This marinade should also be good with any firm-flashed white fish (grouper would be great), or scallops, or even crab claws (or a combo thereof).

If you are one of those freakish people that doesn’t care for the flavor of cilantro (and I feel sorry for you), substitute fresh parsley.. it won’t taste the same, but will still be good (actually a bit of parsley in addition to the cilantro would probably be quite nice… maybe stirred in right before serving).

If you happen to have any left over (an unlikely proposition), I’m thinking you could drain the shrimp and toss them on a green salad or even on top of a pizza… or mix with a little chopped celery, onion and some mayo for a tasty shrimp salad…

If you try this recipe (and I hope you will), please post your thoughts/comments!

Now I’m looking forward to trying some other Ceviche recipes… it you have a favorite, please pass it along!

Back to the kitchen… see you soon…

One Response to “Let’s Cook! Rock Shrimp Ceviche Recipe”

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