Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Seviche: |
| 1 pounds | Shrimp, shelled, deveined |
| \N \N | And cut into small bite |
| \N \N | Sized pieces |
| 1 \N | Tablespoon, freshly toasted |
| \N \N | And ground black |
| \N \N | Peppercorns |
| ½ tablespoon | Freshly toasted and ground |
| \N \N | Coriander seeds |
| 1 cup | Freshly squeezed lemon |
| \N \N | Juice |
| ½ cup | Freshly squeezed lime juice |
| ½ cup | Freshly squeezed orange |
| \N \N | Juice |
| ¼ cup | Extra virgin olive oil |
| 2 \N | Bay leaves, broken |
| \N \N | Salt and pepper, to taste |
Place all of the ingredients in a nonreactive bowl or dish.
Refrigerate at least 4 hours. Drain off the liquids and discard them.
Serve the shrimp in chilled martini glasses.
Note: Garnishes could include minced red onions, fresh herbs, diced raw tomato or a fresh raw fruit like mandarin oranges.
Yield: 46 servings
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9361