Sea of Cortez shrimp ceviche
Chef Larry "Lee" White, HEB Seafood Manager
"This is a recipe that is great for the hot summer weather. It's light, healthy, easy and packed full of flavor. You don't have to spend an arm and a leg at your favorite Mexican restaurant anymore cause this one is just as good or better than any ceviche out there. As with any ceviche, use only fresh, very high quality seafood as I'm doing here. Try it for yourself and let your guest give you all the kudos," Chef Lee said.
Makes: 4 servings
1/2 pound shrimp, U10/U15 white Mexican prawns, peeled, deveined and cleaned
2 garlic cloves
1/4 teaspoon kosher salt (optional)
1 teaspoon sugar (optional)
1 large yellow lemon
2 juice oranges
1 avocado, peeled, pitted and diced
1-2 tomatoes, seeded, and diced
1 medium cucumber, peeled, seeded and diced
1 bunch scallions
1 celery stalk, thinly sliced
1 tablespoon crushed red chile flakes, to taste
chopped fresh cilantro, to taste
1. Cut the shrimp all the way down the middle, flatten and cut into 1/8 inch strips and set aside. Keep chilled.
2. In a small Cuisinart, blender or molcajete, blend together the garlic, sugar and salt (if using) until creamed together completely into a paste.
3. Squeeze the lime, lemon and orange and add the juice to the garlic mixture. Crush or blend until well combined. Strain the mixture.
4. In a large bowl, combine the shrimp with garlic-citrus mixture. The juice will "cook" the raw shrimp. Toss the remaining ingredients and set aside, chilled, until the ceviche is ready to serve, no longer than 2 days in the refrigerator.
5. Serve the ceviche with tortilla chips, saltine crackers or Tequila. To add another layer of flavor, add red onions if you wish.