inthekitchen
Edwin Quintanilla La Roca Chef Edwin ’ s affinity for Mexican cuisine is palpable . Dishes range from piquant to fresh and citrusy brimming with contrasting components . There are endless variations of tortilla wrapped around chicken , beef and pork . Of course fish and seafood are plentiful in Mexico , and citrus , a signature of the cuisine , is an important ingredient in cooking . Lime and lemon is essential for cooking shrimp ceviche and oranges impart bright flavour to pastor tacos .
Shrimp Ceviche
INGREDIENTS Ceviche 1 lb shrimp 5 cups lime or lemon juice
Sangrita Sauce 2 cups Clamato juice 1 Tbsp tabasco sauce 1 / 4 cup Worcestershire sauce 1 / 4 cup orange juice 2 tsp salt 1 / 4 tsp black pepper 1 / 2 cup diced tomatoes 1 / 2 cup red or white onions 1 / 4 cup cilantro
METHOD Ceviche 1 . Cut shrimp into thirds or quarters depending on size . 2 . Cover shrimp in lime or lemon juice for up to 2 days until they look cooked . 3 . Drain and add to the sangrita sauce .
Sangrita Sauce 1 . Add Clamato , tabasco , Worcestershire , orange juice , salt and pepper into a bowl . 2 . Mix in the shrimp ceviche . 3 . Once mixed , add the diced tomatoes , diced onions and cilantro .
Serve with tortilla chips .
Yield 6 – 8 servings
ciao ! / aug / sep / two thousand twenty-two 15