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Source: Chef Steve Cooper |
Total Carbohydrates: 5 per serving Servings: 28 |
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Shrimp Ceviche |
Prep Time: 50 Min |
4 pounds shrimp, peeled and deveined, 16/20 size (frozen)
1/4 cup olive oil
2 medium white onions, finely chopped
2 cups chile sauce, or tomato catsup
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 cup green olives, pimiento stuffed, chopped
pickled jalapeno, or Serrano, chilies, chopped, to taste
juice from can of pickled chiles
1/4 cup Worcestershire sauce
1 tablespoon dried oregano, Mexican
4 medium oranges, juiced
3 medium limes, juiced
salt, to taste
1. Split the deveined shrimp in half lengthwise and set aside. Heat the oil in
a large sauté pan over high heat and sauté the shrimp, in batches, until just
cooked. Set aside to cool.
2. Place the remaining ingredients in a large bowl and mix well. Season to taste
and stir in the shrimp.
3. Flavors and textures are at their peak within 3 hours of making this dish,
so act accordingly. Serve with a wedge of lime and soda crackers.
Note: Ceviche is traditionally made without cooking the shrimp. It is simply
'cooked' in a lime juice marinade…… To do so, let shrimp sit in lime juice and
a pinch of salt for 1/2 hour. Then discard marinade and make new dressing as
above. Be sure pieces of shrimp are cut small. Seafood should be opaque.
Per appetizer serving: 108 Calories (kcal); 4g Total Fat; (30% calories from
fat); 14g Protein; 5g Carbohydrate; 99mg Cholesterol; 160mg Sodium