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.
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 |
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
DIRECTIONS:
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.
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