Shrimp Ceviche
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Credit: André Baranowski
2 tbsp. extra-virgin olive oil
1 1⁄2 tsp. achiote seeds (optional)
4 sour oranges
30–35 medium shrimp (about 1 lb.),
peeled and deveined, shells reserved
1 tbsp. whole allspice
6 sprigs cilantro, plus 2 tbsp. finely chopped
Kosher salt, to taste
1⁄4 cup fresh lime juice
14 small ají dulce or orange or red habanero peppers,
stemmed, seeded, and thinly sliced
3 cloves garlic, finely chopped
1⁄2 small red onion, thinly sliced
1 red habanero pepper, stemmed, seeded, and halved
1. Heat the oil and achiote seeds in an 8" skillet over medium heat and cook, stirring occasionally, until the oil is red and fragrant, 4–5 minutes. Strain the oil through a sieve and set aside; discard the achiote seeds. (If you're not using achiote seeds, simply omit the preceding step and use the olive oil on its own as instructed below.) Zest half of 1 orange; set zest aside. Juice the oranges to make 3⁄4 cup juice; set juice aside.
2. Bring the shrimp shells, allspice, cilantro sprigs, reserved orange zest, salt, and 4 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low and simmer the broth mixture for 10 minutes. Strain the shrimp broth through a fine sieve set over a medium bowl; discard solids. Add the shrimp to the bowl containing the strained broth and poach until shrimp are just pink and cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a plate. Set aside 1⁄4 cup of the broth; freeze the remaining broth for another use.
3. Slice the shrimp in half lengthwise and transfer to a medium bowl. Add the reserved achiote oil and broth, orange juice, chopped cilantro, lime juice, ají dulce peppers, garlic, red onions, and habanero pepper; stir to combine and cover with plastic wrap. Refrigerate to let the flavors meld for 1 hour before serving.
SERVES 6
If you put 14 habaneros in this ceviche you will not be able to eat it. Try putting ONE in there and see what happens.
I'm just sayin'.
It sounds like a good dish, but wasn't what I was expecting when I clicked on the link. I was disappointed.
Also, there is an obvious error in that the habaneros are listed twice and if you added 14 small ones, like it says you can do in the first listing, you won't be able to eat the result.
This recipe might look interesting, but it is definitively not Ceviche. It is not even close! ... Please have some respect for this many many centuries old dish preparation tradition.