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DEL.ICIO.USErnesto's Shrimp Seviche
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Cuisine: Mexican
IN THE KITCHEN WITH . . . ERNESTO ESPINOZA, ATLANTA
Ernesto's Shrimp Seviche
Nominated by Cindy Espinoza:
"My husband, Ernesto, grew up in a Mexican household and, fortunately for me, brought with him a delicious style of cooking. I grew up with meat and potatoes, and my idea of Mexican food was Ortega taco shells and salsa from a jar. Ernesto has introduced me to the great variety of Mexican foods and the wonderful signature of fresh ingredients.
"He does all the cooking and makes unique recipes that are now my favorite dishes. Some are passed on from his mother; others he creates himself. He doesn't limit himself to just Mexican cuisine, either. He loves to experiment and try new things. I love it when our friends come over and try something they have never had before and then tell me that [it] is now their favorite thing to eat."
What happens when a young lady from the Midwest meets a young man who grew up in a Mexican household? After they fall in love and marry, the young man, Ernesto Espinoza of Atlanta, begins to enjoy cooking for his wife and friends and experimenting with varied cuisines. The young lady learns that there is a whole lot more to Mexican food than Taco Bell.
Hands on time: 15 minutes Total time: 1 hour and 16 minutes Serves: 6
Ingredients:
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1 pound large raw tiger shrimp, peeled and deveined
4 roma tomatoes, diced
1 small white onion, chopped
3 serrano peppers, seeded and chopped, or to taste
1/2 cup chopped cilantro
1 tablespoon Clamato juice
1 teaspoon olive oil
Garlic salt and pepper
6 limes
Instructions:
Add shrimp to boiling water and cook for 1 minute, or until just cooked through. Rinse with cold water to stop the cooking. Cut into 1/4-inch pieces. In a bowl, combine shrimp, tomatoes, onion, peppers, cilantro, Clamato juice and olive oil. Season with garlic salt and pepper to taste. Squeeze lime over combined ingredients and mix well in large bowl. Cover with plastic wrap and refrigerate for 1 hour. Drain excess lime juice before serving.
Notes:
Seviche (or ceviche) is raw fish marinated in citrus juice. Though the fish is not technically cooked, the acid in the marinade turns the fish opaque and firms it up so that it does not appear raw. Because of food safety issues, we have adapted the recipe to quickly cook the shrimp. If you choose to eat raw seafood, make sure to use only the freshest fish available and practice safe food handling methods. Serve as a dip with tortilla chips or as topping for tostadas.
Nutrition:
Per serving: 103 calories (percent of calories from fat, 15), 15 grams protein, 6 grams carbohydrates, 1 gram fiber, 1 gram fat, 140 milligrams cholesterol, 176 milligrams sodium.
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