Sunday, July 24, 2011
Tuesday, July 5, 2011
Sherry's Succulent Shrimp "Ceviche"
Imagine me using giant air quotes to call this dish "ceviche" because you don't actually have to use raw shrimp.
This citrusy, cilantro-riddled tapa is a great way to kick-start a Spanish or South-American meal, which is exactly how I first encountered it, skinny marg in-hand. The key is to totally overdo it with the cilantro. You'll think, "that's probably enough" and then my advice to you is: double it. Chop up the whole bunch and go nuts, you won't regret it.
- 3 limes
- 1/2 lb shrimp
- 3 tomatoes
- green pepper
- diced white onion
- bunch of cilantro
- salt pepper
- oregano
- jalapeno
- 1 tb white wine vinegar
This citrusy, cilantro-riddled tapa is a great way to kick-start a Spanish or South-American meal, which is exactly how I first encountered it, skinny marg in-hand. The key is to totally overdo it with the cilantro. You'll think, "that's probably enough" and then my advice to you is: double it. Chop up the whole bunch and go nuts, you won't regret it.
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