Monday, July 5, 2010

Joe's Shrimp Ceviche

photo by virtualern


Joe Gutierrez and Margie Rodriguez graciously have agreed to present workshops at Latin American Heritage Camp for the past few years. Joe's family is from Mexico and Margie is originally from Puerto Rico. Each year, they bring their children and participate fully in the camp.

Joe is a soccer aficionado and teaches kids his love of the game. Margie is a wonderful cook and her cooking classes fill up immediately each year. Our camp is so lucky to have them!

Last year, Margie taught us how to make Joe's ceviche. She says he took parts of recipes until he came up with this one.

Margie says traditional ceviche, made with fish fresh from the ocean, is "cooked" by marinating it in lime. Shrimp ceviche, however, is quickly steamed and then soaked in lime.

This dish is so refreshing on a hot summer day. We love it with just a side of corn on the cob and a cold Mexican beer.

Joe's Quick Shrimp Ceviche


Serves 8 (as an entree) or 12-16 (as a first course)

2 lb bag large, raw shrimp

6 limes

2 firm Roma tomatoes

2 jalapenos (optional)

1 bunch green onions

Clamato juice (about 1 quart)

Pinch, powdered garlic

Dash of salt (optional)

1/3 cup shredded red cabbage

1/3 cup diced carrots

1/3 cup diced radishes

1/4 of a cilantro bunch, shredded

1/2 cucumber, diced

1/4 Granny Smith apple, diced

2 avocados

Hot sauce of choice (they recommend Tapitio), optional

Crunchy tostadas, 12 - 15

Thaw bag of shrimp, boil water.

Boil shrimp for 2-3 minutes or until shrimp turns white/pink. Rinse, cool, peel and cut each shrimp about 4-5 slices per shrimp and place in a bowl.

Squeeze 6 limes and pour juice over chopped shrimp. Add garlic powder and salt. Pour Clamato juice over shrimp until it is nearly submerged. Refrigerate for at least 30 minutes.

Meanwhile, in another bowl, place cabbage, radishes, and carrots. Cut off top 1/4 of cilantro bunch, chop and add to the bowl. Chop green onions, and add with cucumber and apple. Dice and drain the tomatoes and add to bowl.

Add veggies to shrimp. Pour a little more Clamato juice over until the veggies and shrimp are almost submerged. Refrigerate for at least 30 minutes, but preferably an hour.

When cold, it is ready!

If you like, seed and slice 2 jalapenos and place in a separate dish. Slice the avocados and place on a separate dish.

Serve ceviche on tostadas and let everyone add avocado, jalapenos and hot sauce, as desired.


Delicious! Thanks to Margie and Joe for sharing this recipe!

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