Monday, May 13, 2013

NEW RECIPE: Thai Poached Shrimp Ceviche

© Constantine William Spyrou

Ceviches are one of my favorite appetizers to eat. These salads consist of a great blend of citrus, spice, and flavor mixed in with the texture of usually raw seafood (but you don't want to eat raw shrimp!) and refresh you at the start of a meal. Traditionally served with tostones, or fried plantain chips, you can serve them with anything you like, from a crusty bread to crisp tortilla chips and a whole lot more!

This shrimp ceviche has lightly poached shrimp so that they are cooked but still have a great texture feel that contributes to the dish. The shrimp are cooked in what is known as a "court bouillon", and is great for lightly poaching shrimp or fish. If you make enough shrimp in the broth and add the shrimp shells afterward, you can make an amazing shrimp stock out of your leftover bouillon that goes well with tons of seafood and Cajun dishes. 

The ceviche also has a great balance of sweet, roast, and heat with chili, pan-roasted corn, and plenty of other flavors to make the dish sing! 

Recipe will serve up to 4 people.


16-20 jumbo shrimp or prawns, peeled and deveined (save the shells to make stock if you wish)
1 cup yellow corn
1/4 cup finely chopped cilantro
1/4 cup chopped green onion
1/4 cup sliced water chestnuts
1/4 cup diced cucumbers
1/4 cup diced avocado
1/4 cup diced tomato
Juice and zest of 1 lime
2 teaspoons turmeric
2 sprigs Thai Basil
1/4 cup Kaffir Lime leaves
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon Thai chilies, finely diced
1/2 gallon water
1 ginger bulb, chopped
1/2 cup chopped lemongrass
8 cloves of garlic, chopped
2 limes, sliced
2 tablespoons cracked black pepper corns
Olive oil
Salt and pepper to season


1. In a pot, add the water, ginger bulb, chopped lemongrass, pepper corns, some salt, the sliced limes, garlic cloves, Kaffir lime leaves, and Thai Basil. Bring the water to a boil, then immediately bring down to a simmer. When the water stops rolling, drop in the shrimp and cook for 3-5 minutes. Immediately transfer to an ice bath to stop the cooking process.
2. In a frying pan, roast the corn with some olive oil, salt, and pepper until it gets a nice char color on the outside, about 3-4 minutes.
3. In a large bowl, combine the cucumber, tomatoes, water chestnuts, Thai chilies, green onions, cilantro, corn, and shrimp. Mix thoroughly. Add salt and pepper, the turmeric, soy sauce, sesame oil, lime zest and juice, and the avocado, and lightly mix to combine. Be careful to not break up the avocado too much!
4. Serve with your choice of tostones, chips, or something else that you think would go well with the ceviche.

This is super simple to make despite the long list of ingredients, and the stock is amazing to keep for a great flavor and can be used in many other dishes that you would like to make. It's fresh and delicious! 

I hope you enjoyed this recipe! Let me know what you think of it and what you would differently. If you make it at home, let me know how it turns out! Enjoy! =) 

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