Cinco De Mayo Ceviche, with a Caribbean Twist

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Put down the margarita for one second, and listen. You need to eat something. No really—you’ve got work tomorrow, and we don’t want another “situation.” And don’t just put another taco, burrito or quesadilla in your mouth because, let’s face it, you probably had some combination of those three times in the last week.

You’re in luck: We’ve asked DSC member/taco extraordinaire Mario Malendez of Rasta Tacos to provide you with something different than the standard fare this Cinco De Mayo. Something with panache that says “look at what I can do,” but isn’t too difficult to make in your, shall we say…state.

Behold: Caribbean Shrimp Ceviche Bowls. 

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Caribbean Shrimp Ceviche Bowls (serves 8)

INGREDIENTS

  • 40 fresh, raw shrimp, tail removed
  • 12 Roma tomatoes
  • 1 red onion
  • 3 bunches, cilantro (just the tops)
  • 3 large cucumber
  • 10 limes
  • 10 lemons
  • 6 garlic cloves
  • 3 bunches of parsley
  • 2 avocados
  • salt and pepper to taste

INSTRUCTIONS

  1. Small dice shrimp, tomatoes, red onion. Place the shrimp in a bowl and set the rest aside.
  2. Chop cilantro.
  3. Squeeze the fresh juice of 10 limes and 10 lemons into the bowl containing the shrimp (PRO TIP: Roll limes/lemons on counter and then microwave for 10 seconds to release all their juice).
  4. Add in pressed garlic, minced parsley stems and salt to mixture.
  5. Cover with plastic wrap and let sit for approximately five hours while citrus is absorbed, “cooking” the shrimp. Feel free to have another margarita, you’ve earned it.
  6. In the meantime, peel cucumbers and cut them into half-inch rounds.
  7. Once rounds are cut, use a melon baller or a spoon to remove seeds to create a bowl shape for serving.
  8. When the shrimp has been cooked strain from liquid and place into a clean mixing bowl.
  9. Add the tomatoes, red onions and cilantro.
  10. Season with salt and pepper, Worcestershire sauce, citrus juice to taste.
  11. Place shrimp ceviche in the cucumber around.
  12. Garnish with avocado and micro cilantro and fresh tortilla chips.
  13. Serve on a cool plate.