Thursday, July 17, 2014

Summer Shrimp Ceviche with Mango & Peach Salsa

You will need:

1 lb. Raw Large Shrimp
3-4 Ripe Mangoes
3 Ripe Avocados
4-5 Ripe Peaches
1 Med-Large Purple Onion
2 Bunches Fresh Cilantro
1/4 Cup Fresh Lemon Juice
1 Tbsp. Lemon Grass
Orange Juice
Olive Oil
2 Cloves Garlic
1 Tbsp. Fresh Oregano

Prepare Salsa:

Peel skin from Mangos and Peaches and dice up into 1/2" cubes and put into a large glass bowl. Dice up onion into small pieces and toss into salsa mixture. Add 1 Tbsp. lemon juice, toss lightly and set aside.

Prepare avocado and dice into bite sized pieces and immediately toss into salsa mixture - folding gently with a rubber spatula (this will coat the avocado with the citric acid from the lemon to prevent browning).

Roughly chop cilantro leaves and place into blender. Spoon a couple tablespoons of fresh cilantro and gently fold into salsa mixture - place bowl, covered with plastic wrap, in fridge.

Add 2 cloves minced garlic to chopped cilantro (in blender), add oregano, lemon grass (I use Garden Gourmet in the squeeze tube) and pulse until combined. slowly add orange juice (few tablespoons) with blender on and then add olive oil (just enough until it's a thick liquid mixture) and add salt/pepper to taste.

For the Shrimp: Peel the shrimp (and de-vein if needed) - place shrimp flat down on cutting surface and cut shrimp in half length-wise (you should have to pieces of shrimp the same size). Bring a pot of water to a boil and add sea salt (yes, make it salty!). Immediately add shrimp for about 30 seconds and then place immediately into ice water (to stop them from cooking any further). Once chilled, remove shrimp and place in bowl and add lemon juice; toss lightly and place into fridge (covered with plastic wrap) for about a 1/2 hour. Drain shrimp and place into sealed plastic bag.

To prepare: Spoon out salsa mixture into bowl. Add pieces of shrimp on top and drizzle with desired amount of cilantro sauce!

Bon Appetite!

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