Show #218

Ingredients:

For cooking Shrimp:

1 quart salted water

2 tbsps freshly squeezed lime juice

1 lb fresh Michigan White Shrimp or similar

For cooling the shrimp:

1 quart salted and iced water

2 tbsps freshly squeezed lime juice

For the dressing:

1 large tomato smoked, peeled and seeded

2 hickory smoked jalapeno chilies peeled, seeded and chopped

1 red bell pepper roasted, peeled and chopped

½ red onion roasted and chopped

2 heaping tbsps of roasted garlic puree

¾ cup freshly squeezed lime juice

½ cup fresh apple cider, preferably unpasturized

1 tbsp maple sugar

Clancy’s Fancy Hot Sauce, to taste

sea salt, to taste

For the Garnish:

1 small red onion, diced

1 small honeycrisp or similar apple, diced

2 tbsp chopped chives

2 tbsp chopped scallions

¼ cup chopped fresh cilantro

Ceviche is best made the day it is served. Flavorings can be added to the shrimp a few hours in advance.

Method:

Bring 1 quart of nicely salted water (tastes like the sea) to a boil and add 2 tablespoons of the lime juice.

Add the shrimp for approximately 1-2 minutes (no longer) then remove to a nicely salted ice bath seasoned with 2 tbsps of lime juice until cold. Peel shrimp (and devein, if desired)

Place the dressing ingredients in the blender and puree

Pour the pureed dressing over the cold shrimp. Mix and chill.

Combine all garnish ingredients and toss with shrimp ceviche before serving.