Louisiana Cajun Style Ceviche
Prep Time: 1 Hour
Yields: 4-6 Servings
Comment:
Ceviche is a popular Latin American dish of raw fish
marinated in citrus juice, onions, tomatoes and chiles. Most
avid fisherman will agree that no preparation of fresh fish
is better than ceviche.
Ingredients:
1 pound (21-25 count) shrimp, peeled and de-veined
1 cup freshly squeezed lime or lemon juice
1 cup chopped tomatoes
1 small onion, finely chopped
2 canned jalapeņos, drained
1/4 cup olive oil
1/2 tsp dried oregano
2 tbsps chopped cilantro
Ragin Blaze Cajun Seasoning and freshly ground black pepper
to taste
lemon wedges for garnish
cilantro sprigs for garnish
Method:
Place shrimp in a pot and pour 1/2 quart boiling water over
shrimp until pink and curled. Remove and cool slightly.
Place shrimp into a glass dish and pour in lime or lemon
juice, making sure that shrimp is completely covered. Cover
and chill 6 hours, turning once. Drain juice from shrimp
then reserve juice for later use. Return shrimp to glass
dish and set aside. In a large bowl, combine tomatoes,
onion, jalapenos, olive oil, oregano and chopped cilantro
then season to taste with Ragin Blaze and pepper. Add 3/4
cup reserved lemon/lime juice and mix well. Pour mixture
over shrimp, cover dish and return ceviche to refrigerator
for about 1 hour to let flavors blend. Let it stand at room
temperature for 15 minutes before serving. Garnish with
lemon wedges and cilantro sprigs and serve with stuffed
olives. |