Wild Alaskan Seafood Recipes, Part 4

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You have no doubt been to your local market looking for a good deal on seafood and seen the display case with Farmed tiger shrimp available. Compared to the Spot Shrimp available right now up in Alaska, they are virtually tasteless. I am going to show you how to make an amazing Ceviche utilizing these wonderful tasting Spot shrimp.

Because we are going to be making a dish that will be prepared not by using heat methods, but will harness the power of different acids to cook the shrimp, I must stress that you buy the freshest product available. Knowing this, getting your hands on these giant Spot shrimp will elevate your dish to levels never before seen.

Ingredients:

-1 pound of Fresh Alaskan Spot Shrimp,peeled and deveined, cut into 1/4 inch chunks

Place the chunks into a glass bowl and mix in 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice. Cover tightly with plastic wrap and place in the refrigerator for 2 hours, stirring occasionally.After the shrimp has turned opaque and firms up(about 2 hours), thoroughly drain off all of the liquid and mix in the remaining ingredients…

-1 cup tomato juice
-1 and 1/2 TBS of Olive Oil
-1 medium, ripe tomato, cored and diced
-1 small onion, finely diced
-1/4 cup coarsely chopped pitted green olives
-1/4 cup chopped fresh cilantro
-2 fresh jalapeno peppers, seeded and minced
-1 tsp dried oregano
-1/2 tsp salt
-1/2 tsp sugar

Mix well and refrigerate until time to serve. I like to serve mine with lightly salted tortilla chips either in one big bowl or a couple small little bowls. Garnish the bowls with a couple cilantro sprigs and some diced avocado