Shrimp Ceviche

Art loves Ceviche. It goes back to Port Arthur, Texas. We had dinner with Dianne and Fred on the beach at a very fancy restaurant. Between the company and the beauty of the sunset on the water it is a memory we both hold dear. Art has been trying to find the perfect recipe ever since. This is a simple recipe usually they have different kinds of fish, but it was really good, and fairly inexpensive.
Ceviche makes a nice appetizer.

The acid of the lime juice is what cooks the fish. Sounds weird, but it really works and it is good.



INGREDIENTS

• 1pound medium-small shrimp,peeled and deveined
• 2 Tbsp. salt
• 3/4cup lime juice ( juice from 4-6 limes)
• 3/4 cup lemon juice ( juice from 2-3 lemons
• 1 cup finely chopped red onion
• 1 Serrano Chile, ribs and seeds removed, minced, (Art used 2 jalapenos instead)
• 1 cup of chopped cilantro
• 1 cucumber, peeled diced into 1/2 inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2 inch chunks.

Art used this bottled lemon and lime juice.

METHOD:

1. in a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp. salt. Add the shrimp and cook for 1 minute to 2 minutes max. depending on size of shrimp. (over cooking the shrimp will make it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2. Drain the shrimp. Cut each piece of shrimp in half, or into inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. cover and refrigerate for a half hour.

3. Mix in the chopped red onion and pepper. Refrigerate an additional half hour.

4. Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6, Serve with chips or crackers.

Simply Recipes.com

Art's Salsa

This is how I make my salsa. It varies depending on my mood at the time. Sometimes I am in the mood for a chunky salsa , or sometimes I am in the mood for smooth salsa. Sometimes I am in the mood for a very hot salsa ,or sometimes I am in the mood for just a hot salsa. I have never had a desire for a mild salsa so I won't go to that mythical place at this time. I am writing the basic ingredients and a general method for the chunky style. You can put it in the blender to make it smooth if that is the mood that you find yourself in.



INGREDIENTS...

Tomatoes .. Fresh chopped if you can get some that are not like cardboard. If you can't get good fresh ones I like to use canned Muir Glen Diced Organic Fire Roasted Tomatoes with Green Chilies.

Green Chilies .. canned or frozen chopped. I use a cup or so.

Jalapenos .. Fresh chopped fine with or without seeds depending on the desired heat level.
Less seeds Less Heat.

Habanero Pepper .. To kick it up if you are in the mood. This one is REALLY HOT a little goes a long way so be careful.

Cilantro .. Fresh chopped. I use about 1/2 a bunch.

Onion .. chopped. One small to medium is enough.

Garlic ... Not to much. Maybe 1/4 teaspoon, so little I don't always put it in.

Lime juice ... to taste I like lots.

La Morena Home Style Chipotle Sauce (secret ingredient never before shared:)
You can find it at http://www.mexgrocer.com/ You can get it for $1.99 a can. I usually buy 12 cans with postage it is about $32.35. phone 1-877-463-9476.

Cumin .. 1/2 tsp. this can be left out.

Black Pepper... to taste about 1 tsp.

Hickory Smoked Sea Salt ... to taste or plain sea salt if you can't find the smoked.

OPTIONS:

1. Put all of the chopped up stuff in a bowl and add the dry stuff and the wet stuff. Let it gurgitate in the fridge for a while and enjoy.
2. Put all of the stuff in the blender and puree it. Put it in a container in the fridge and let it gurgitate for a while and enjoy.
3. Sometimes I add tomatillos. Sometimes I add about 1/2 cup of pineapple juice. Sometimes I use grapefruit juice instead of lime juice. Sometimes I rub my eyes after I chop up my Habanero and cry :)

Enjoy...ART

I can't believe I finally got him to put this in writing..
Joe and the boys love this stuff. Enjoy!!!
Karen