By , Aarón Sánchez
Published January 03, 2017
Ceviche is a seafood dish popular in the coastal region
s of Latin America. The dish is typically made from
fresh raw fish cured in citrus juices and spiced with ají
or chili peppers.
Pair with Terrazas de los Andes Reserva Torrontés
Cook Time:5 min
Prep Time:30 min
Total Time:35 min
Servings: 30
30 Peeled U12 Shrimp
3 habanero chiles, gilled or roasted
1 16oz. can coconut milk
4 limes
4 oranges
1 bay leaf
1 tsp coriander seeds
3T salt
8 cups water
Extra virgin olive oil
Lime juice
Chives, chopped
Cilantro, chopped
? cup rice wine vinegar
? cup pickled onion
In a sauce pot, combine the water, salt, bay leaf, coriander seeds, 2 of the oranges and 2 of the limes squeezed and bring to a boil. In a bowl or container set up an ice bath with ice, water and the remaining 2 limes and oranges, squeezed. Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp the ice bath and let cool. Dice.
In a blender combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of 1 lime. Puree until smooth. Pour just about a cup of this mixture over the diced shrimp, add about 2 tablespoons of evoo and juice of about 1 lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.
https://www.foxnews.com/food-drink/shrimp-ceviche