Yield: 4 Servings
|½ pounds||Rock shrimp; peeled and deveined|
|1 tablespoon||Olive oil|
|2 tablespoons||Worcestershire sauce|
|1 \N||Ripe avocado; peeled, pitted, and diced|
|¼ \N||Bunch cilantro; minced (note: you know who you are if you need to leave this out!!)|
|¼ cup||Minced red onion|
|1 \N||Anaheim chile; roasted, peeled; seeded and minced|
|1 \N||Lime; juice of|
|\N \N||Salt and white pepper to taste|
|\N \N||Ground cumin to taste|
|\N \N||Lime wedges; cilantro sprigs and blue corn tortilla chips for garnish|
Bosley John <bosley_john@...>
I'm posting here five recipes for seviche/ceviche as published in the Food section of Wednesday's Washington _Post_. The article included all the standard warnings about parasites, etc. but we've been over all that already, and the article didn't have anything new to add to our prior discussion so I'll skip all that and post just the recipes. Also you will note that the chile content of these recipes is minimal or even noted as "optional"!!??? (The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case--or we can do some trial and error adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", "MUSSEL SEVICHE", and "LOBSTER SEVICHE".
(No personal attribution given; The Old Angler's Inn is a fairly good, quite expensive restaurant in the Maryland suburbs, out along the Potomac River) 4 servings.
Boil shrimp in water to cover until just done. Do not overcook. Rinse under very cold water and drain. Combine shrimp with oil, Clamato juice, Worcestershire sauce, avocado, cilantro, onion, chile, lime juice, salt, pepper, and cumin. Garnish with wedges of lime and cilantro sprigs. Serve with tortilla chips.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .