Shrimp Ceviche
2 lbs large Shrimp deveined, peeled, and split ¾ of the way
3 tablespoons of salt
4 bay leaves
1 lemon sliced thinly
1 celery stalk, cut in half
2 tablespoons of black peppercorns
1 jalapeno, finely sliced
1 celery stalk, thinly sliced
½ red bell pepper, finely diced
juice of two lemons
juice of one lime.
2 tablespoons cilantro, coarsely chopped
Bring 16 cups of water to a boil. Add salt, bay leaves, sliced lemon, halved celery, and peppercorns. Simmer for 20 minutes, strain into another pot to remove above ingredients. Bring blanching liquid back to a boil. Add shrimp and remove in 1 minute. Let cool on baking sheet. Toss shrimp with jalapeno, sliced celery, bell pepper, lemon juice, lime juice and cilantro. Refrigerate for 2-3 hours before serving. Serve chilled.
Serves 8
Larry’s tip: Before blanching shrimp, allow them to sit out at room temperature for 1 hour. This is a good tip for all proteins. Adding ice-cold proteins to a heat source can make them tough. 1 minute will cook shrimp perfectly. Serve in chilled martini glasses.