|Tomatillo Shrimp Ceviche Soft Tacos|
Unless it's about the food, I normally don't discuss appearances here but I guess I must address it. I gave this website a face lift. I found Alyx of Every Day is a New Adventure after seeing what she did with April's blog, Ape's Eats & Adventures. I think Alyx does good work and her pricing is reasonable, so if you're considering a redesign, please keep her in mind.
Also, of all the things I thought I'd eat with my blogging experience, I never thought I'd eat my words. Alas, please find and follow me on twitter, or use the social media button on the right side column.
You might remember I referred to April's website from a few months ago when I won a taco set giveaway she hosted, so I thought since April referred me to Alyx, this would present a perfect opportunity to use the items I won in her giveaway.
The items I won would have appeared here sooner, however they were delivered in less than satisfactory condition.
My intent here is not to embarrass April because she made good on her promise. However I have no problems taking shots at the United States Postal Service, especially considering recent cases of postal employees mistreating their packages. The employee who came to my doorstep said it was given to him in that condition. I can only imagine what happened to it along the way.
Ceviche caught my curiosity after seeing it featured frequently by contestants on Top Chef. My interest was further enhanced after I learned the unusual preparation method. The best explanation I could find is on Wikipedia. Essentially, seafood is cooked in citrus juice.
Successfully prepare seafood using a method not common to the United States.
Adapted from a recipe I found on Valentina's blog, Cooking on the Weekends.
1/2 cup fresh lime juice (from about 3 limes)
2 tablespoons fresh orange juice
3/4-pound fresh shrimp, peeled, deveined, and finely chopped
1/3 cup finely chopped tomatillo (about 1 large tomatillo)
1/3 cup finely chopped tomato, seeds removed (about 1 medium-sized tomato)
1/4 cup finely chopped red onion
1 tablespoon super finely chopped Anaheim pepper, seeds removed
2 tablespoons finely chopped cilantro
Kosher salt and freshly ground black pepper
1. "Cook" the shrimp: Combine the first three ingredients in non-reactive (either glass or stainless steel) bowl, cover with plastic wrap, and refrigerate for approximately 2 hours.
2. Season the ceviche: Stir in the vegetables (the tomatillo, tomato, onion, pepper and cilantro) re-cover and refrigerate for an additional hour, or until the shrimp appears completely opaque and slightly pink. Drizzle with a bit of olive oil and season generously to taste with salt and pepper.
3. Warm the tortillas in the microwave oven. Fill them with the ceviche and garnish with the salsa.
Although I don't think I'd prepare this dish taco style again, I'd definitely prepare this ceviche again. It's flavorful, colorful, simple and you don't need to heat up your kitchen during warm weather. It's also one of the healthiest dishes I've prepared to date.
One final note regarding my last post. You can view more pictures from the event by Justin Yu Photography here