Shrimp Ceviche with Lime and Corn with Prudence Sloane
Makes 4 cups or 8 ½-cup appetizer servings or 8 large taco shell servings
Ceviche or (Seviche) is a dish that is made with raw seafood or fish. The acid in the citrus cooks it turning it opaque.
1 lb peeled cooked shrimp (51-60 count)*
1 cup fresh raw corn kernels (about 1 ear)*
2 cups ¼-inch diced, peeled and seeded cucumber (about 1 large)*
2/3 cup fresh lime juice*
2/3 cup orange juice*
2 teaspoons kosher salt to taste
½ -1 teaspoon habanero sauce to taste
1/3 cup 1/8-inch (very small) dice of red onion
1 ½ tablespoons extra virgin olive oil (optional-the olive oil mellows out the acidity)
½ cup coarsely chopped cilantro
Dice the shrimp into ½" pieces (about 4-5 segments per shrimp.) In a bowl combine all the ingredients except the olive oil. Let marinate in the refrigerator for at least 2 hours. I have marinated this overnight and it came out fine, just more intense and a little watery. . Add the olive oil just before serving. Serve well chilled. For taco shell filling, strain and do not add the olive oil.
Cooked Shrimp Ceviche with Basil and Lemon
Replace the cilantro with thinly sliced basil.
Replace the lime juice with ½ cup fresh lemon juice and add an extra 2 tablespoons of fresh orange juice
Omit the Habanero sauce
Serve with plain crackers
· *From Canton and West Hartford
ShopRite sales circular for week of
Sunday June 9th to Saturday June 15th
· Recipe cost - less than $10 from Stoprite sales flyer