reposted from Charlotte Fashion Plate

SHRIMP CEVICHE

Any summertime party for me is not complete without a refreshing bowl of my Shrimp Ceviche Recipe…actually I could eat it all year long. Head on over to your favorite local farmers market to grab all of the fresh veggies, then grab super fresh NC peeled and deveined shrimp from The Carolina Meat & Fish Co. Do you know they can also ship to you? Check them out! As some of you may know by now, a number of my recipes have been created by taste…this is definitely one of them…grab a few extra limes and lemons…check for taste as you go along…add more as needed!

WHAT YOU NEED:

  • 1 to 1 1/2 lb. 16/20 count, uncooked, peeled and deveined shrimp
  • 1 carton seafood stock
  • 1 can coconut milk
  • 1 jalapeno diced
  • 1 large red pepper diced
  • 1 large green pepper diced
  • 1/2 red onion diced
  • 2 plum tomatoes seeded and diced
  • juice of 8 to 10 limes
  • juice of 1 orange
  • juice of 3 to 4 lemons
  • 3 to 4 TBLS olive oil
  • 1 bunch cilantro chopped
  • salt/pepper to taste

HOW TO:

Heat the seafood stock, coconut milk and a few dashes of salt in a pot to just under a boil. Add shrimp and cook for 3 to 4 minutes until shrimp are no longer translucent and turn pink. Drain shrimp in a colander…do not rinse. Cool then cut each shrimp into bite size pieces (about 3 pieces per shrimp).

In a large bowl, squeeze the juice of the limes, lemons and orange. Add the diced vegetables, cilantro and olive oil. Season with salt and pepper. Add cooled shrimp and toss to coat. Taste to see if you need additional lime juice or salt.

Serve in a bowl with tortilla chips, endive cups or just enjoy by the spoonful! Shrimp Ceviche Recipe

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