TLC Cooking "Emeril's Shrimp Ceviche (Video)"

Emeril's Shrimp Ceviche

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