Pecorino Shrimp Ceviche
Originating in Peru, Ceviche is a citrus-marinated appetizer that’s cool and delicious – perfect for warm summer weather! The acidity in the citrus juices helps cook the shrimp and adds real fresh flavor. Perfect for warm weather entertaining, the bold Pecorino Cheese gives this ceviche incredible zest. The tart citrus juices won’t overwhelm the cheese. They combine with the Pecorino to create a truly refreshing appetizer. Serve it at your next outdoor party – just add some sangria to the mix and let the fun begin!
Ingredients
- 1¼ cups fresh lime juice
- 1¼ cups fresh orange juice
- ⅔ cup coarsely chopped cilantro
- ½ large jalapeno, coarsely chopped
- 4 tsp. kosher salt
- 2 tsp. sugar
- 1½ lbs. large shrimp (20-25 per lb.), shelled and deveined
- 1 medium carrot, thinly sliced
- 6 small radishes, thinly sliced
- 3 oz. peapods, cut crosswise into ½” pieces (1 cup)
- 1 medium mango, peeled, pitted and diced (3/8”) (1½ cups)
- 4 oz Pecorino Romano Cheese, diced
- Ancho tomato drizzle (recipe follows)
At a glance
Recipe type: Snacks & Appetizers
Serves: 6
Prep time:
Cook time:
Total time:
Instructions
- In a large bowl, stir together lime juice, orange juice, cilantro, jalapeno, salt and sugar until combined. Toss in shrimp; press down with back of spoon to submerge. Cover and refrigerate 24 hours or until shrimp are opaque.
- Drain shrimp and discard the liquid. Add carrot, radishes, peapods, mango and cheese. Toss to combine.
- Spoon ancho tomato drizzle in a zipper-seal bag. Snip off one corner and squeeze tomato mixture onto 6 serving plates in a decorative pattern. Spoon shrimp mixture on top and serve.
Notes
ANCHO TOMATO DRIZZLE: In a blender, combine 1 (15 oz.) can drained fire roasted diced tomatoes with garlic, ¼ cup drained oil-packed sun-dried tomatoes and ¾ tsp. ancho chili power. Blend until smooth. (Makes 1 cup)
Delicious. What a great association.