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Macondo's Rock Shrimp Ceviche
1 C. freshly squeezed lime juice
1 C. freshly squeezed orange juice
1 clove of garlic
1/4 t. minced ginger
1 t. minced habanero chile (or, for a milder version, seeded jalapeno chile)
1 t. salt
2 lbs. fresh peeled rock shrimp
1 C. cubed blue potato (or substitute red new potato)
2 ears of corn
1 C. red onion, chopped coarsely
1 C. red sweet pepper, chopped coarsely
1 C. poblano chile, chopped coarsely
1 C. cubed jicama
8 large romaine leaves
1 avocado, sliced into 16 slices
1 t. coarse sea or kosher salt
In a blender, combine the lime juice, orange juice, garlic, ginger, chilies, and salt and puree the marinade.
In a large pot, bring 3 quarts of salted water to a boil and add the shrimp. Cook the shrimp for 30 seconds. Drain and run cold water over the shrimp to stop the cooking. Place the shrimp in a non-reactive bowl and add the marinade. Let the shrimp marinate in the refrigerator for at least one hour.
In a medium-sized pot, cover the sweet potato cubes with water. Bring the water to a simmer. Cook until the sweet potatoes are tender but still firm. Drain and set aside.
In a large pot of boiling water, cook the ears of corn for 3 minutes. Let cool and cut into 16 wheels.
Add the onion, red pepper, poblano, potato, and jicama to the marinating shrimp and toss well. Divide into 8 portions over the romaine leaves and garnish each with two corn wheels and 2 slices of avocado. Sprinkle with the salt.
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