What’s Cooking: Rock shrimp ceviche

Summer is typically the time for hamburgers and hot dogs but this weekend what’s cooking is ceviche.

Rock Shrimp Ceviche Recipe


  • 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

  1. Bring 4 cups of water to a boil with celery, onion, bay leaf, red chile flakes, and salt.
  2. Add shrimp and lightly cook for 1 to 2 minutes.
  3. 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

  1. Combine Marinade
  2. Marinate cooked shrimp for a 1-2 hours, then strain.
  3. Mix with ¼ cup of tropical fruit such as pineapple, mango, and papaya.
  4. For presentation, Crack coconut.  Fill coconut with mixture and top with drizzle of Cisco Brewers 888 Pineapple Jalapeño Liqueur. Serve with lettuce leafs


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