Tuesday, December 25, 2012

The Feast of the Two Fishes

Merry Christmas!

While Christmas in Florida may seem to be lacking in many Christmasy departments, namely snow, it more than makes up for it in the seafood department.  


December being an "R month," we always have freshly shucked oysters. 

 Definitely worth the effort. 

How quickly this...

 ...becomes this. 

This year we had a special treat, shrimp ceviche. I hope it becomes a new Christmas tradition. Shrimp cooking in Florida always begins with a trip to Hull's, but I think frozen would work. 

Peel and devein a pound of shrimp.  (I'll save you the gory pictures of the "waste tract.")

Mix together all other ingredients.  (See below for all the details.)

Split the shrimp in half and quickly cook in olive oil over high heat until they just begin to turn opaque. (It's easier to cook in batches.)

 Mix everything together, chill, and serve. 

Here's the recipe: 

Shrimp Ceviche

1 lb shrimp, peeled and deveined
olive oil
1/2 medium white onion, finely chopped
1/2 cup chili sauce
1/8 cup chopped fresh parsley
1/8 cup chopped fresh cilantro
1/4 cup chopped pimento stuffed green olives
pickled jalepenos, to taste, chopped
juice from jalepenos, to taste
1 T Worcestershire sauce
1/2 t dried Mexican oregano
juice of 1 fresh orange
juice of 1 fresh lime
salt to taste

Split the shrimp in half lengthwise.  Saute the shrimp in batches in oil on high heat. Set aside to cool.  Place all other ingredients in a large bowl and mix well.  Stir in the shrimp.  Chill and serve.