Friday, May 17, 2013
Shrimp ceviche and pasta salad (not for amateurs)
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.
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