Recipe: Shrimp Ceviche
I’m a big fan of Latin flavors, and you’ll often find me cooking or eating something in this culinary vein on my days off from the restaurant. Remember, the difference between a tartare and a ceviche is that a tartare is raw, a ceviche is not—the protein is denatured by acid instead of heat, indicated by a change of texture in the protein. The amount of time needed for the protein to be “cooked” by the acid depends on the thickness of the shrimp, so we cut them in half. Mild white seafood like sea scallops or grouper works well as a substitute. This recipe was developed for an event with Brad Wynn of Big Boss Brewing in Raleigh, North Carolina, because he loves ceviche and it pairs wonderfully with his brewery’s Angry Angel Kölsch Style Ale.