|Chef Chris DeGweck's cooked ceviche dish with Fla. grown shrimp, Women +|
Wine event with Savor Tonight, W.P.B., Florida
Copyright 2014 by Helen A Lockey
Thursday, December 4, 2014
Fla. Local Sourced Ceviche Recipe, Bistro 1001, W.P.B.
West Palm Beach, Fla.--Ceviche, the Peruvian fish dish can be made several ways. In September, Chef Chris DeGweck of Bistro Ten Zero One shared his cooked ceviche recipe with the women of Savor Tonight's Women + Wine Event.
Coconut Shrimp Ceviche
1 Lemon, halved + seeded
1 Head Garlic, halved
3 Turkish Bay Leaves
8 Whole Black Peppercorns
1 tbs Kosher Salt, or to taste
1 1/2 lb Peeled + Deveined Large Shrimp (21 to 25 per lb)
2 c Coconut Milk
1/2 c Lime Juice
2 Serrano Chile Peppers, thinly sliced
1/2 Bunch Cilantro
1 Red Onion, thinly sliced
8 Sprigs Cilantro, for garnish
1 Lime, cut into 8 wedges
1) Squeeze the lemon halves into a large pot, and toss in the halves. Add the garlic, bay leaves, peppercorns and salt, then fill the water to half full. Bring to a boil over high heat, then stir in the shrimp and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes. Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.
2) Stir the coconut milk, lime juice, serrano peppers, chopped cilantro and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the cilantro sprigs and lime wedges.