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Emeril's Shrimp Ceviche
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Shrimp Ceviche" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-ceviche-recipe.htm> 25 May 2012.
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YIELD 4 appetizer portions
INGREDIENTS
| 1 1/2 pounds | very fresh shrimp or white-fleshed ocean fish, such as Grouper, Wahoo, sea bass, or red snapper |
| 2/3 cup | fresh lime juice |
| 1/4 cup plus 2 tablespoons | fresh orange juice |
| 1/4 cup plus 2 tablespoons | pineapple juice |
| 1/4 cup | finely diced yellow bell pepper |
| 1/4 cup | finely diced red bell pepper |
| 3 tablespoons | minced red onion |
| 2 tablespoons | minced Serrano or jalapeno pepper |
| 2 teaspoons | minced garlic |
| 2 teaspoons | minced ginger |
| 4 large | tomatillos, peeled, washed and cut in half, or 8 mini tomatillos, peeled and washed |
| 1/4 cup | chopped fresh cilantro leaves |
| 2 tablespoons | good quality extra-virgin olive oil |
| 2 teaspoons | kosher salt |
| Lime wedges, for serving | |
PREPARATION:
Method
- Place the shrimp in a glass dish with the lime juice, orange juice, pineapple juice, bell peppers, onions, Serrano pepper, garlic and ginger, tossing to coat. Add in the tomatillos. Cover and refrigerate for 3 to 4 hours, until shrimp is "cooked" to the desired degree, stirring occasionally.
- Add the cilantro, olive oil and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with lime wedges.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe appears in:
Meat
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