5.04.2005

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

This dish was the star of a bridal shower I hosted. I substituted frozen tail off shrimp (2lbs.) and doubled the rest of the ingredients. I soaked the shrimp in the lime juice before I added the other ingrdients, but using the pre-cooked shrimp saved me time and dishes. My version made 10 very good sized servings. Thanks Rick Bayless this is terrific!

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Makes 3 cups, serving 6 as an appetizer.Mexico One Plate at a TimeOctober 2000Rick BaylessScribnerEpicurious.com © CondéNet, Inc. All rights reserved.

Sparkling Sangria


I made a version of this Sparkling Sangria from the Martha Stewart Living website for my friend Meagan's shower. I was a big hit but I changed it quite a bit. I used raspberries, tart apples, lemons, limes and blood oranges for the fruit and soaked them over night in Brandy and sugar. Then I used Young Berry Juice (Ceres brand) about 2 cups and chilled Prosecco (they have a great cheap version at Trader Joe's $6.99).

This picture freaks me out a little, I always think there are knitting needles next to the Sangria and I wonder to myself, "Are you supposed to drink Sangria when you knit? Is that some kind of tradition I don't know about?"

Red Wine Sangria


I also made Red Wine Sangria for the shower. I used the Martha Stewart Living recipe as a base but like I always do I messed with it a bit. I double the amount of fruit to soak so I could make two pitchers. I bought a dry Italian red table wine and chilled it. I cut up apples, pears, grapes, lemons and blood oranges for the fruit and soaked it overnight in a Ziploc with about 4 teaspoons superfine sugar and 1/4 cup brandy (and honestly a little rum too). I mixed up the fruit and wine just before serving with a little more sugar and about 2 cups Ceres Passion Fruit Juice (I was a bridal shower so passion was a theme).

Sangrias (from Martha Stewart Living.com)

During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World’s Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Today, its popularity continues. Part of sangria’s appeal is the creative combinations it inspires. Try these recipes, but feel free to experiment—then pour yourself a glass. Serve with an array of Spanish foods from our Recipe Finder.
Red-Wine Sangria Makes about 2 quartsIn a pitcher, combine 1 cup seedless red or black grapes, 1 each sliced and seeded lemon and orange, and 2 apples, red and green, cored and cut into 1/2-inch wedges. Sprinkle with 1 tablespoon superfine sugar, and stir to combine. Add 3 tablespoons each Grand Marnier and brandy, and 2 cinnamon sticks; let sit at least 1 hour. Stir in 1 750-ml bottle chilled dry red wine and 1 cup orange juice. Add more sugar, if desired. Discard cinnamon sticks; serve chilled.
Prosecco Sangria Makes about 2 quartsIn a pitcher, combine 1 peach, 1 nectarine, and 3 apricots, all pitted and cut into wedges. Stir in 5 ounces peach brandy; let sit at least 1 hour. Stir in 1 750-ml bottle chilled Prosecco (Italian sparkling wine) and 1 cup peach nectar. Add superfine sugar, if desired. Serve chilled.You’ll find more recipes for delicious sangrias in the August issue of “Martha Stewart Living.”