The Boss said- "Something Different, something we haven't seen before-"
And here is my entry into the "something different, something we haven't seen before Superbowl Throwdown"~~~~
SHRIMP CEVICHE!
This dish is based on a recipe and cooking method developed by Jesse Chaves, chef/owner of Tres Virgines Restaurant in La Paz, BCS, MX. Here is some text from Jesse's original recipe.
"Ok for a little backround on this recipe, i love Shrimp, i hate Shrimp Ceviche. Fish and its delicate texture, seems to marinate perfectly with lime juice, but Shrimp having a more complex texture than Fish, doesn´t seem to "release" its full flavors in a lime marinade. Having tried many recipes and failed at finding one that resolve this problem, i gave up trying to find a recipe a long time ago and started on working on a new complete way of achieving this. So lets see:
1.-I want a Shrimp that marinates good with Lime BUT that also releases its full (Shrimp) flavor.
2.-Raw Shrimp and Lime are simply not too great of partners.
3.-Cooked Shrimp cannot be marinated in lime as the Texture becomes too tight to absorb the lime properly.
Three years later and i found the solution, its been selling like crazy at the Restaurant so i am going to share it."
Based on Jesse's recipe, I developed the BURM- (Big Ugly Rock Method)
Here's the ingredients(I'll list them at the end)-
1- soak shrimp for 20 minuted is salted ice water. Butterfly and lay out on saran wrap. With another piece of plastic wrap over top of the shrimp, carefully and gently pound the shrimp body until it becomes a carpaccio, not too thick, not too think. Place the shrimp inside a Ziploc plastic freezer bag.
Arrange the bag in a large flat pot and weigh down with a Big Ugly Rock. Pour simmering water over bag and rock until shrimp are submerged. Let it sit for 2-3 minutes, just until shrimp are opaque.
When shrimp are opaque, submerge bag in icewater to chill, toss chilled shrimp in lime juice first, then mix with the rest of the ingredients.
This photo shows the shrimp in the pot, ice water to immediately chill the shrimp when removed from hot water, lime juice in flat bowl on the left and the rest of the ceviche goodies in the bowl back left.
Bite size pieces~~~
And the taste? light citrus with a good punch of heat but it doesn't overpower the flavor of the sweet and tender shrimp. Fresh, is the best word, fresh, light, a little crisp from the crackers and chips. The cooking method developed by Jesse is perfect in that it doesn't really cook the shrimp, but they aren't raw either. And the shrimp aren't waterlogged either. Sweet and tender.
Ingredients-
12 large Shrimp, devained, cleaned
2 limes-juice
3 Tablespoon diced Onion.
1 Tablespoon diced Cilantro.
2 Table spoon Olive oil.
1 Table spoon Ponzu sauce or a Light soy sauce.
1 large Pepperoncini pepper
1 habanero pepper
pinch bhut jolokia powder
3 cloves garlic
1/4 avocado
1 Large Ziploc bag.
6 to 8 Cherry Tomatoes halved.
Sea salt.
Pepper.
CHEERS!