Every Tuesday this summer we’re featuring a new recipe on the blog from one of our Savor the South® cookbooks. Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each volume will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.
Today’s recipe is from Jay Pierce’s Shrimp. Jay Pierce is chef at The Marshall Free House in Greensboro, North Carolina. He has written for CNN’s Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur. Follow him on Twitter @ChefRaconteur. His Shrimp Ceviche recipe is chock-full of Latin flavors and can easily be subbed with other types of fish.
Recipe: Shrimp Ceviche
- 1 lb. large shrimp (21/25) peeled
- 1/4 cup Roma tomatoes seeded, small-diced
- 4 tsps. jalapenos seeded, minced
- 1 cup lime juice
- 1/2 cup red onions small-diced
- 2 tbsps. packed cilantro
- 2 tbsps. orange juice
- 1/3 cup lemon juice
- 2 tsps. kosher salt
- plantain crisps or tortilla chips
- Hot sauce preferably Valentina or Bufalo
- Cut the shrimp in half lengthwise. Place in a bowl and cover with water. Swish around well, then remove the shrimp from the water.
- Combine the shrimp with the remaining ingredients in a shallow pan or bowl. Cover with plastic wrap and press it down onto the surface of the ceviche.
- Refrigerate for at least 4 hours or overnight, stirring halfway through and replacing the plastic wrap.
- To serve, use a slotted spoon to transfer the ceviche to a serving dish. Serve with plantain crisps or tortilla chips and a bottle of hot sauce. Some folks like to serve the juice separately as shots of “Leche de Tigre.”