Friday, May 17, 2013

Shrimp ceviche and pasta salad (not for amateurs)

I'm into minimalist descriptions, so bear with me.

Shrimp ceviche: 21-30 size shrimp (1/2 lb. for two servings), shells removed, sliced in half lengthwise (across the back).

Drop them into boiling water for 20 seconds only.

Drain and rinse under cold water.

"Cure" them in the juice of 2 lemons and 2 limes, some chopped onion, a jalapeno (seeded or not), a bit of salt, for 30 minutes.

Toss them with: cooked pasta (5 oz. dry), artichoke hearts, hearts of palm, diced radishes, diced celery, a bit of salt and pepper (to taste).

Dress them with low fat yogurt, olive oil, coconut milk.

Prepare for heaven (in the culinary sense).

P. S. I got paid for making this.


SavoringTime in the Kitchen said...

There is nothing better than shrimp and pasta together. Great salad.

Jenn said...

Ooooh, that sounds fabulous. Taking the every day old pasta salad and you're really kicking it up!

Kitchen Belleicious said...

i adore ceviche and nothing says summer to me than a nice cold refreshing ceviche. you better believe I am making this soon

Chris said...

Nicely done, Stephen. I avoid ceviche myself, I know the technique works but I just get paranoid.

Inside a British Mum's Kitchen said...

What! you got paid and you got to eat it! It's really not fair.
Mary x

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