Shrimp Ceviche

Yesterday, we went to a 4th of July party. Chris made a Shrimp Ceviche that was very popular. Here is the recipe.

Shrimp Ceviche
1 batch of Tomato/Citrus Marinade (see below)
1 batch of Marinated Onions (see below)
4 cups Water
1 1/2 lbs shrimp (peeled and deveined)
2 Tbsp cilantro
pinch salt/pepper
Hot Sauce to taste
2 Scallions (the white part plus one inch of the green)

Prepare Tomato/Citrus Marinade (can be done the day before). About 4 hours before serving prepare Marinated Onions, use half in the recipe and half for garnish. In a large sauce pan, combine water and scallions, bring to boil. Reduce heat to medium, simmer 2 minutes. Add shrimp. Remove from heat and let stand a few seconds until shrimp turns pink. Drain and discard scallions. Rinse shrimp under cold water. Cut shrimp in half crosswise. Add shrimp and cilantro to Tomato Marinade. Stir to mix. Cover with plastic and refridgerate 2 to 3 hours. Season with salt, pepper and hot sauce.

Tomato/Citrus Marinade
1 cup Water
1 lb medium sized tomatoes
1/4 cup lemon juice
1/2 cup lime juice
3/4 cup orange juice
1/4 cup ketchup
1 tsp worcestershire
1 tsp dijon mustard
1 tsp EVOO
1 tsp black pepper
1 - 2 tsp hot sauce

Bring water and whole tomatoes to boil. Reduce heat to low. Cover and simmer 5 minutes. Remove and cool. Remove tomatoes with slotted spoon and let cool. Slip off skin of tomatoes. Put tomatoes in blender and blend until smooth. Strain out seeds. In medium glass bowl, mix tomato puree, citrus juices, ketchup, worcestershire, mustard, oil, pepper, and hot sauce. Stir. Cover and refridgerate up to one day.


Marinated Onions
hot water
1 medium red onion halved and sliced lengthwise into paper thin half moons
juice of one lemon
1/2 tsp of salt
1/4 tsp pepper

Pour hot water over onions. Let stand 15 minutes. Drain and rinse with cold water. In small mixing bowl, combine onion, juice, salt, and pepper. Cover and let stand at room temp until onions turn pink, about 3 hours. It is best to make the day you are going to serve.