Cajun Ceviche
ran across this recipe and fixed it last night
man this stuff was kicking
i'll have to post some pics for you guys
Prep Time: 1 Hour
Yields: 4-6 Servings .... or 3 servings for me
Ingredients:
1 pound (21-25 count) shrimp, peeled and deveined
1 cup freshly squeezed lime or lemon juice
1 cup chopped tomatoes
1 small onion, finely chopped
2 diced jalapeños - fresh or canned
1/4 cup olive oil
1/2 tsp dried oregano
2 tbsps chopped cilantro
salt and freshly ground black pepper to taste
lemon wedges for garnish
cilantro sprigs for garnish
a generous splash of Tabasco hot sauce
Preparation:
Place shrimp in a pot and pour 1/2 quart boiling water over shrimp until pink and curled. Do not cook.
Remove and cool slightly. Place shrimp into a glass dish and pour in lime or lemon juice, making sure that shrimp is completely covered.
Cover and chill 6 hours, turning once.
Drain juice from shrimp then reserve juice for later use. Return shrimp to glass dish and set aside.
In a large bowl, combine tomatoes, onion, jalapenos, olive oil, oregano, Tabasco, and chopped cilantro then season to taste with salt and pepper.
Add 3/4 cup reserved lemon/lime juice and mix well.
Pour mixture over shrimp, cover dish and return ceviche to refrigerator for about 1 hour to let flavors blend.
Let it stand at room temperature for 15 minutes before serving.
Garnish with lemon wedges and cilantro sprigs and serve with stuffed olives.
man this stuff was kicking
i'll have to post some pics for you guys
Prep Time: 1 Hour
Yields: 4-6 Servings .... or 3 servings for me
Ingredients:
1 pound (21-25 count) shrimp, peeled and deveined
1 cup freshly squeezed lime or lemon juice
1 cup chopped tomatoes
1 small onion, finely chopped
2 diced jalapeños - fresh or canned
1/4 cup olive oil
1/2 tsp dried oregano
2 tbsps chopped cilantro
salt and freshly ground black pepper to taste
lemon wedges for garnish
cilantro sprigs for garnish
a generous splash of Tabasco hot sauce
Preparation:
Place shrimp in a pot and pour 1/2 quart boiling water over shrimp until pink and curled. Do not cook.
Remove and cool slightly. Place shrimp into a glass dish and pour in lime or lemon juice, making sure that shrimp is completely covered.
Cover and chill 6 hours, turning once.
Drain juice from shrimp then reserve juice for later use. Return shrimp to glass dish and set aside.
In a large bowl, combine tomatoes, onion, jalapenos, olive oil, oregano, Tabasco, and chopped cilantro then season to taste with salt and pepper.
Add 3/4 cup reserved lemon/lime juice and mix well.
Pour mixture over shrimp, cover dish and return ceviche to refrigerator for about 1 hour to let flavors blend.
Let it stand at room temperature for 15 minutes before serving.
Garnish with lemon wedges and cilantro sprigs and serve with stuffed olives.
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