Ragin Blaze Cajun Seasonings with a Southwest Flare - Schrimp, Crawfish, Crab, Fajita and Chili seasonings


Louisiana Cajun Style Ceviche

Prep Time: 1 Hour
Yields: 4-6 Servings

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.

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

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. 

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