Wednesday, November 25, 2009

Dani knows best

Our friend Dani had the best idea ever this weekend. Let's make ceviche. And so we did. A Salvadoran that grew up just a hop skip & a jump from the sea, Dani knows ceviche. And now after a quick lesson, I do too!

Without further adieu....

Dani's Ceviches (serves 5)
6 tomatoes (diced)
1 red pepper (diced)
1 red onion (diced)
Juice from 8-10 large limes
1 small bunch of fresh parsley (diced)
1 can veggie cocktail juice
1 lb. calamari
2 lbs. pealed shrimp
2-3 tsp. white vinegar
2-3 tsp. worchestire sauce (salsa inglesa)
salt & pepper to taste (start with 2 tsp. each).

*Technically the lime juice will "cook" the shrimp & calamari, but if you would rather play it safe, you can cook them first.

Cook the calamari in boiling water for about 1 minute then drain. Cook the peeled shrimp in boiling water for about 1 minute (or until slightly orange) then drain. Mix all the ingredients together and chill for 20 - 30 minutes. Serve with saltine crackers, avocado & a cold brew. It's delicious!

*You might want to leave the condiments on the table so your guests can "adjust" the flavor to their liking (worchestire sauce, ketchup, salt, pepper, lime, & maybe even cilantro)

slice & dice all the veggies
calamari adds a special flavor

lots and lots of cute little orange shrimps

the magic ingredient

worchestire sauce

presentation is key

and some friendly neighbors are the icing on the cake!

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