CEVICHE DE
CAMARONES
Chef Joe Quintana
INGREDIENTS
For the ceviche:
16oz. Lightly poached baby shrimp (31/40 ct.)
(see recipe below)
¾ cup citrus blend (see recipe below)
2 t. julienned mint
2T. chopped cilantro
20 slices of cucumber, cut on bias, skin on
10 Cherry tomatoes, sliced in half
¼ of a small red onion, sliced thinly
¼ cup jicama, diced ¼ inch
2 T. toasted pumpkin seeds
1t. cayenne pepper
1T. chopped jalapenos, seeds removed
1 small avocado, diced into ½ inch cubes
Kosher or sea salt to taste
DIRECTIONS
Put the shrimp and the citrus juices in a bowl
and let sit for a couple of minutes. Add the
rest of the ingredients and season with salt.
Mix all together and taste for seasoning. Place
into serving bowls and serve with corn tortillas
chips.
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INGREDIENTS
For the citrus juice blend:
½ cup fresh squeezed orange juice
½ cup fresh squeezed lime juice
¼ cup fresh squeezed lemon juice
Mix all juices together
For the poached shrimp:
1 carrot
1/2 white onion
1 rib celery
1 T. black peppercorns
2 limes, cut in half
Salt to taste
2 gallons water
2 lbs. 31/40 ct. shrimp, peeled and deveined,
without tails
DIRECTIONS
Bring the water and the fruits and vegetables to
a boil. Let simmer for 30 minutes.
Turn off and add shrimp. Cook for 60 seconds.
Remove shrimp to a platter or tray and chill in
the refrigerator.