Shrimp Ceviche
Thomas J. Story
Héctor Palacios, chef at Casamarte, in La Paz, Mexico, imparts an elevated take on the classic ceviche by presenting it playfully in oyster shells, then topping it with yet another piece of shrimp to garnish. The addition of sesame oil and plenty of acid makes this dish so much more than Insta-food, and worthy of the finest seafood spreads.
This recipe, and others like it, can be found in the article “These Mexican Seafood Dishes Will Transport You to a Seaside Resort.”
How to Make It
1
Place chopped shrimp in a mixing bowl. Add chopped onion and cucumber. Stir to combine, then add sesame oil and lemon juice. Season to taste with salt and pepper and add more lemon juice if desired.
2
Separately, blanch whole shrimp in salted boiling water for 30 seconds, then remove with a slotted spoon and put into an ice bath to cool. Peel and set aside. Scoop small spoonfuls of the ceviche mixture into individual oyster shells. Top each oyster with a whole shrimp to garnish. Season with salt and pepper to taste.
Ingredients
¼ lb fresh large shrimp, peeled, deveined, and chopped into ¼ inch pieces
¼ cup finely chopped red onion
¼ cup finely chopped cucumber
2 tsp sesame oil
1 tbsp lemon juice
salt and pepper to taste
cleaned oyster shells for serving
6 fresh large shrimp, whole
Directions
1
Place chopped shrimp in a mixing bowl. Add chopped onion and cucumber. Stir to combine, then add sesame oil and lemon juice. Season to taste with salt and pepper and add more lemon juice if desired.
2
Separately, blanch whole shrimp in salted boiling water for 30 seconds, then remove with a slotted spoon and put into an ice bath to cool. Peel and set aside. Scoop small spoonfuls of the ceviche mixture into individual oyster shells. Top each oyster with a whole shrimp to garnish. Season with salt and pepper to taste.
