Summer is typically the time for hamburgers and hot dogs but this weekend what’s cooking is ceviche.
Rock Shrimp Ceviche Recipe
Ingredients
- 1 lb lightly cooked shrimp (rock shrimp)
For Poaching water
- Half stalk of celery, cut into 2 inch pieces
- Quarter of a onion
- 2 Bay leaves
- Pinch of red chile flakes
- A Generous pinch of Salt
Method of preparation
- Bring 4 cups of water to a boil with celery, onion, bay leaf, red chile flakes, and salt.
- Add shrimp and lightly cook for 1 to 2 minutes.
- Remove and place shrimp in ice water to stop cooking.
Ceviche marinade
- 1/2 pint of lime juice
- 1 shallot, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp cilantro, rough chopped
- 2 tbsp jalapeños, finely chopped
- 2 oz coconut milk
Method of preparation
- Combine Marinade
- Marinate cooked shrimp for a 1-2 hours, then strain.
- Mix with ¼ cup of tropical fruit such as pineapple, mango, and papaya.
- For presentation, Crack coconut. Fill coconut with mixture and top with drizzle of Cisco Brewers 888 Pineapple Jalapeño Liqueur. Serve with lettuce leafs