Shrimp Ceviche
{{#rendered}} {{/rendered}}(Terrazas de los Andes)
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
{{#rendered}} {{/rendered}}or chili peppers.
Pair with Terrazas de los Andes Reserva Torrontés
Cook Time:5 min
{{#rendered}} {{/rendered}}Prep Time:30 min
Total Time:35 min
Servings: 30
{{#rendered}} {{/rendered}}Ingredients:
30 Peeled U12 Shrimp
3 habanero chiles, gilled or roasted
1 16oz. can coconut milk
{{#rendered}} {{/rendered}}4 limes
4 oranges
1 bay leaf
{{#rendered}} {{/rendered}}1 tsp coriander seeds
3T salt
8 cups water
{{#rendered}} {{/rendered}}Extra virgin olive oil
Lime juice
Chives, chopped
{{#rendered}} {{/rendered}}Cilantro, chopped
? cup rice wine vinegar
? cup pickled onion
{{#rendered}} {{/rendered}}Preparation:
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.