Here are some yummy ceviche dishes that I am loving at the moment.
1. This dish blew my mind.
Cut the shrimp, scallops and swordfish into medium to small pieces. Put in a glass or plastic container.
Combine the lime juice, vinegar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. Pour the mixture over the seafood. Cover and refrigerate for 6-8 hours, stirring every hour.
When ready to serve, add half of the beer. Divide the seafood mixture among 6 or more shot glasses; pour a splash of the remaining beer over the seafood in each glass and serve immediately.
Discard any leftovers.
Suggested beer pairing: Abita Restoration Ale, Golden or Amber
Recipe conceived by CIA grad Chef Paul Conway
2. This spin on shrimp cocktail looks yummy.
- 1/2 cup chopped onion
- 6 cups water
- 3/4 cup fresh lime juice, divided
- 1 pound medium shrimp
- 1 cup chopped peeled cucumber
- 1/2 cup ketchup
- 1/3 cup chopped fresh cilantro
- 2 tablespoons Mexican hot sauce (such as Tamazula)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Place chopped onion in a colander, and rinse with cold water. Drain.
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.