Shrimp and Crab Ceviche
In the immortal words of Bubba Blue, there are many ways to cook shrimp. This week, I'm sharing two. One I'm sure he's mentioned and todays I guarantee he didn't.
1/2 pound extra large fresh shrimp, peeled, deveined and butterflied
8 ounces jumbo lump crabmeat, picked free of shells
8 ounces red snapper fillets, diced
1/2 cup orange juice
1/4 cup fresh lemon juice
Juice of 3 limes
1/2 cup light rum
1/4 cup diced red onion
1/4 cup diced yellow bell pepper
1/4 cup diced roma tomato
1 jalapeño, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
Tortilla chips, for serving
In a small bowl, place shrimp, crb, and snapper; add juices and rum to cover. Cover and refrigerate for 2 to 16 hours. Taste every few hours until desired ceviche texture is reached.
In a medium bowl, combine onion, bell pepper, tomato, jalapeño, cilantro, and salt. Set a strainer over a small bowl, and pour seafood into strainer. Reserve ceviche marinade. Transfer seafood to vegetable mixture, and add 3 tablespoons ceviche marinade; gently toss to combine. Serve with tortilla chips.
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Good Cooking, Good Eating and Good Living!!!