SPICY SHRIMP CEVICHE: GUMBO LOVE
When I walked by and saw the GUMBO LOVE cookbook by Lucy Buffett sitting on the shelf, I was immediately drawn in by it's colorful cover. Then a flood of memories came over me. See, I grew up in South Florida and spent most of my weekends in The Keys with my family. My parents still have their home on Tarpon Basin in Key Largo and it will forever be one of my favorite places on earth. Every time I think about it, I can still hear my dad singing along to his favorite Jimmy Buffet songs and see my mom peeling shrimp on the patio. Take me back.......
I started flipping through the book and was overwhelmed by the amount of dishes I'd like to make. Everything looked so yummy! One recipe in particular stood out to me and that was the Spicy Shrimp Ceviche. It's one of those dishes I always order out, but have never made at home. I decided to be adventurous and loop off the cliff and try something I never done before. And you know what..... it was delicious and easy! As a matter of fact I'm going to try her Silver Queen Corn Salad this weekend for my Memorial Day party. So, if you're into summer entertaining or you enjoy island Gulf Coast cooking, this book is for you!
- 2 pounds poached wild-caught Gulf Shrimp (recipe follows)
- 1/3 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1 cup quartered cherry tomatoes
- 3/4 cup peeled, seeded, and chopped cucumber
- 2 teaspoon finely chopped garlic
- 1 teaspoons finely chopped seeded jalapeno
- 2 teaspoon finely chopped fresh ginger
- 1/3 cup finely chopped cilantro
- Juice of 5 limes (about 1 cup)
- Juice of 2 lemons (about 1/2 cup)
- Juice of 1 orange (about 1/2 cup)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon sugar
- 1 avocado, pitted. peeled and sliced (optional)
- 2 limes, quartered or sliced for garnish
- Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl.
- Add the red onion, celery, tomatoes, cucumber, jalapeno, garlic, ginger, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well.
- Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in liquid.
- Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro and lime.