Evening Edge
What’s For Dinner?
DEL.ICIO.USPanamanian Seviche
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In the Kitchen With . . . Yvonne Wason-James, Marietta
Nominated by friend Anne Rutz:
"There is a vivacious lady in east Cobb County whose wonderful cooking is zesty and always interesting, just like the cook herself. I am talking about Yvonne Wason-James, whose kitchen skills I have come to admire over four years of being on the same tennis team.
When we host a match, our opponents are always amazed at the quality and ingenuity of Yvonne's food creations. I especially recall her grilled vegetables in pita, which disappeared in about five minutes, even though she brought two full platters."
Hands on time: 20 minutes Total time: 10 hours and 20 minutes Serves: 4 main or 8 appetizer serving
Ingredients:
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2 pounds medium to large shrimp, cleaned and deveined
Juice of 8 limes
2 cloves garlic, crushed and minced
2 tablespoons West Indian style pepper sauce (or TryMe brand Tiger Sauce)
1 medium onion, finely chopped
2 tablespoons kosher salt or sea salt
1/4 cup chopped fresh cilantro
1 medium cucumber, peeled, seeded and chopped
1 cup grape or cherry tomatoes, halved
1/2 cup Spicy V-8 juice
2 tablespoons olive oil
Instructions:
Optional garnishes: mixed greens, avocado slices, mango slices, lime wedges
Place shrimp in a glass or plastic bowl (do not use metal). Pour enough lime juice over the shrimp to completely cover it. Add garlic, pepper sauce, onion and salt. Mix the ingredients well, cover and chill for at least 8 hours. The shrimp will turn white and firm as the acid in the limes "cooks" them.
After 8 hours, drain half the liquid and discard. To the shrimp mixture and remaining liquid add cilantro, cucumber, tomatoes, V-8 juice and olive oil. Mix well and chill for at least 2 more hours, stirring frequently.
For a main course, serve on a bed of mixed greens garnished with avocado and ripe mango slices. For an appetizer, serve in margarita or martini glasses garnished with a wedge of lime.
Place shrimp in a glass or plastic bowl (do not use metal). Pour enough lime juice over the shrimp to completely cover it. Add garlic, pepper sauce, onion and salt. Mix the ingredients well, cover and chill for at least 8 hours. The shrimp will turn white and firm as the acid in the limes "cooks" them.
After 8 hours, drain half the liquid and discard. To the shrimp mixture and remaining liquid add cilantro, cucumber, tomatoes, V-8 juice and olive oil. Mix well and chill for at least 2 more hours, stirring frequently.
For a main course, serve on a bed of mixed greens garnished with avocado and ripe mango slices. For an appetizer, serve in margarita or martini glasses garnished with a wedge of lime.
Notes:
Seviche is a Latin American specialty featuring seafood cooked by contact with the acid in citrus juice, instead of heat. It can be served as a main dish or as an appetizer
Nutrition:
Per serving, based on 4: 351 calories (percent of calories from fat, 28), 48 grams protein, 14 grams carbohydrates, 2 grams fiber, 11 grams fat (1 gram saturated), 348 milligrams cholesterol, 2,297 milligrams sodium.
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