Shrimp Ceviche Salad - El Parador
Shrimp Prep:
1 ½ pounds of 31 -35 shrimp
2 oz pickling spices
Juice of 1 lemon
Juice of 1 lime
1 Tablespoon of El Parador Seasoning Salt
Method:
In large pot, bring water and spices to boil, add raw shrimp,
Prepare a bowl with ice and water; have strainer ready
Cook shrimp 3 to 5 minutes or until shrimp turn pink. Strain liquid from shrimp, add shrimp to ice bath - let stand for 3 minutes - strain shrimp from ice bath
Peel shrimp and set aside. 1 1/2 pounds raw shrimp yields 1 pound shrimp cooked.
Ceviche Salad Mixture Preparation:
2 cucumbers - peeled and seeded
6 large radishes - diced
4 medium tomatoes - diced
½ bunch of cilantro finely chopped
3 stalks celery - peeled & diced
½ medium red onion - diced
2 jalapeno - seeded and diced
8 - 12 oz Clamato juice
Juice of 2 lemons
Juice of 1 limes
1 Tablespoon salt
2 tablespoon Fresh garlic -diced
½ tablespoon black pepper
4 tostada cups
½ avocado sliced
2 oz Cotija cheese
Shredded red/white cabbage
For ceviche salad, combine all ingredients from cucumbers through jalapeno.
Add juices and seasonings to salad mixture and gently mix.
On serving plate, place a bed of the red and white cabbage; place tostada cups on cabbage bed, evenly spoon ceviche mixture into each of the tostada cups, top with sliced avocado and garnish with Cotija cheese.
