From madpepco@gte.net Wed Sep 24 10:32:20 1997 Date: 23 Sep 1997 20:08:00 -0600 From: Judith Stone Newsgroups: rec.food.recipes Subject: Shrimp Ceviche Followup-To: rec.food.cooking Staying Cool and Beating the Heat When Glenn Frey was singing "The Heat Is On" , we're sure he was thinking about our beaches this past couple of weeks. The only relief from the heat is air conditioning! To keep cool, we start thinking about eating lighter foods. One of our favorites is ceviche, a traditional Mexican dish that is perfect for these hot days. In a ceviche, the lime juice "cooks" the seafood and preserves it. Pickling the seafood in citrus juice originated in Latin America but can be found in many other regions. Our version of this dish calls for jalapeno peppers. If you want more heat, try a chopped habanero. When we were in Cozumel several years ago, the natives used green habaneros in place of jalapeno peppers and then stood in the kitchen peering out the doorway to see the gringos burn up. Luckily, Dave noticed the faint diesel fuel smell the habaneros have and we were careful about how much we consumed at once. In some of the ceviche recipes we've found, they do not call for pouring off the first lime marinade. But, we found the flavor is much fresher when you do. This week's recipe is made with shrimp but you can substitute any seafood such as fish, scallops, oysters etc. Just remember the thicker the seafood the longer it takes to marinade. Shrimp Ceviche 1 lb. popcorn shrimp, thawed Juice of 3 limes Combine these together thoroughly in a ceramic or glass bowl. Cover, pop in the fridge and ignore for 24 hours. 1/2 red onion finely chopped 1 or 2 jalapenos chopped, depending on your taste 3 fresh tomatoes chopped 1 tsp. garlic powder 1/2 cup chopped cilantro Juice of 3 limes Salt and pepper to taste. Take the shrimp from the fridge and drain thoroughly. Add the remaining ingredients and refrigerate for at least two hours before serving. Place in tall cocktail glasses for a pretty presentation or over a bed of salad greens with slices of avocado. MAD about PEPPERs by Judith and David Stone http:/www2.infousa.com/madpepco ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.