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Cerviche

by Chef John Simmons

Summary: Delicious and colorful South American style tiger shrimp cerviche having red and yellow pepper, lime and orange juice; garnished with avocado and tortilla chips.  An excellent dish for the hot summer time.

Prep time and Cooking time (duration): 7-8 hours

Number of servings (yield): 1

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Ingredients for Cerviche

  • 7-8 Tiger shrimp
  • 4 fresh limes
  • 2 Oranges
  • 1 red pepper
  • 1 yellow pepper
  • 1 Cucumber
  • 1 Jalapeño Pepper
  • 1/2 teaspoon salt
  • 1 Avocado
  • 1 tortilla chips
  • Fresh Cilantro

Get Ready To Work in “Real Time” to Make Cerviche:

Get out these items and utensils: Knife for chopping, 1 bowl, and 1 cocktail glass

Get from your pantry: Salt, Tortilla chips

Get from your refrigerator: Tiger Shrimp, lime, orange, red pepper, yellow pepper, cucumber, jalapeño pepper, cilantro, avocado

Pre-prepare the following:

  • Peel, devein and clean the shrimp.
  • Take off the ribs and seed of yellow and red pepper.
  • Dice the pepper into small pieces.
  • Peel and deseed the cucumber. Dice it up into small pieces.
  • Take off the vain and seed of jalapeño pepper.

Begin to cook with Chef Simmons:

  1. Cut small chunks of shrimp.
  2. Add about 2 tablespoon of diced red and yellow pepper each into the bowl.
  3. Add 2 table spoon of diced cucumber in it.
  4. Cut and squeeze the limes in the bowl.
  5. Cut and squeeze orange into the bowl.
  6. Chop cilantro and sprinkle it on the bowl.
  7. Add the jalapeño pepper.
  8. Sprinkle salt and mix it all in the bowl properly.
  9. Marinade for about 7-8 hours in the refrigerator.

To serve:

  1. Lay the marinated Cerviche into the cocktail glass.
  2. Make a wedge of the avocado and put it on the top of Cerviche.
  3. Put tortilla chips in the glass.

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