Wednesday, June 02, 2010

Shrimp Ceviche

Yesterday, I was talking to my fantastic manicurists Ann and Steve at Odyssey Pedispa about the delicious shrimp ceviche at Don Gallo's.  Ann loves it and so do I. After a little research I adapted my Yucatecan ceviche to shrimp.  I hope Ann likes it.   In Yucatan we always used habanero chiles, but a fresh jalapeno would work just as well. If you want the chile to be milder, remove the seeds and veins. Adjust the amount of chile to your personal tolerance for heat. You might want to start with 1/2 or even a 1/4 of an habanero.  They're really hot.
Tip:  Chop the habanero chile, using a fork and knife.  It's best not to touch it with your fingers because, even if you wash your hands, the oil from the chile doesn't come off.  Later when you rub your eyes, you will be sooo sorry that you didn't follow this advice.
1 lb medium shrimp, peeled and deveined
1 lemon
3-4  Limes
1 oranges
1 large Tomato  or 2 roma tomates
1/2 red onion, diced finely
1/4 cup chopped Cilantro
1/2 tsp Salt 
1/4 tsp black pepper
2 tbl extra virgin olive oil
1 Chile Habanero, finely chopped
Add the lemon to a large pot of water and bring to a boil.  Add the shrimp,stir, and as soon as the water returns to the boil, drain the shrimp. (If you use larger shrimp, boil them a little longer.) Plunge the shrimp into a bowl of ice water to stop the cooking and drain again.  Dice the shrimp and place in a bowl.

Add the lime and orange juices, salt, and pepper.  Place in the fridge for 1-2 hours, turning occasionally.
Add the tomato, onion, cilantro, chile, and olive oil.  Mix to combine.
Serve with crackers or taco chips and cold beer.

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