Monday, July 2, 2012

Peruvian Shrimp Ceviche

In my goal to add some fun and new small plates to my menu at Urban Decanter, I have been experimenting with some recipes! My guests may, or may not know that they are part of my experiment! *evil laugh*

Actually its really not evil, but it has been a lot of fun! One of the recipes I am currently testing out is a Peruvian Shrimp Ceviche. This small plate is SO DAMN EASY that I hope those who are intimated to cook get their butt in the kitchen and try their hand at preparing this dish.

Here it goes!

3/4 cup of FRESH lime juice
4 cloves of garlic
1 lb cooked, peeled and de-veined shrimp
1 red jalapeno or red chili pepper cut into long strips
1/2 red onion, sliced
1/4 cup cilantro, coarsely chopped
Salt and pepper to taste

Place the lime juice and garlic into a blender. Blend until the garlic is minced. Pour lime juice mixture over the shrimp. Add the sliced pepper, red onion, and cilantro. Mix it all up, then add the salt and pepper to taste! Wa-lah! That is it!

This Peruvian Shrimp Ceviche is so simple but yet a beautiful dish. When I serve this plate I place the ceviche on a romaine lettuce leaf and line the plate with sliced cucumbers. Simple. Beautiful. Fresh. Tasty!

For a wine pairing, I suggest a crisp and high acid white. Pinot Blanc and Gruner Veltliner are two varietals that come to mind for me! 

What are your experiences with ceviche? Please share!



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