BY BEN MILLER PHOTOS BY KARINA MAK p re p cook m a ke s
20 minutes 20 minutes 4 servings
SHRIMP CEVICHE
Ceviche is the ultimate springtime dish. Between its vibrant acidity and the tiny transgressive thrill of raw seafood, ceviche captures the spirit of bounding into a world that is regaining its color and life. This particular recipe transports the South American staple to the Eastern Mediterranean. The landscapes of places like Turkey and Lebanon may be quite different from ceviche’s origins in coastal Peru, but the flavors are far from out of place. The citric energy of the marinated shrimp pairs masterfully with the weightier spices of the region to create bites that are both refreshing and filling. This recipe is perfect for weekend picnics or as an appetizer before heavier meals. Of course, any ceviche recipe requires some words of warning. As with all dishes featuring raw seafood, you should be especially careful in preparing it. Either use fresh shrimp or defrost and cook it immediately. If you have any doubts, err on the side of caution.
GET
8 oz. fresh shrimp, peeled 4 lemons’ juice, about ½ cup 1 cup chopped red onion 1 cup chopped red pepper 2 tablespoons chopped parsley 1 tsp salt 1 tsp sesame seeds ½ tsp Aleppo pepper ½ tsp garlic powder ½ tsp cumin ½ tsp paprika 1/4 tsp black pepper 1 dash oregano 1 dash ground sumac, if desired
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BITE | SPRING 2022 | Digitally published SPRING 2021
DO
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Blanche the shrimp by placing them in boiling water for 45 seconds before immediately placing them in an ice water bath for 2-3 minutes. Juice and strain the lemons. Cut the shrimp width-wise into quarter inch pieces. Place shrimp into lemon juice and cover for 15 minutes. When complete, the shrimp should appear pink and relatively firm. If white solids begin to build on the exterior of the shrimp, they are overdone. Chop and combine the red onion, red pepper and parsley. In a separate bowl, mix spices. When shrimp reach the desired color and texture, combine with chopped ingredients and spices. Garnish with additional parsley and serve with pita chips, or another cracker.
