Monday, March 3, 2008

Spicy Shrimp Ceviche

6 ounces medium uncooked shrimp, peeled and deveined and sliced in half lengthwise
1 medium red onion, sliced as thinly as possible
1 cup red wine vinegar
1/4 cup sugar
2 teaspoons raisins, finely chopped
4 anchovies, finely chopped
4 cloves garlic, finely chopped
1/4 cup olive oil
1 teaspoon red chili flakes
1 recipe Salsa Verde (see below)
Popcorn for garnish (see below)

Salsa Verde:
1 bunch parsley, leaves only
8 basil leaves
1/4 cup olive oil
1 tablespoon capers
4 anchovies
Juice of one lemon
salt and pepper for seasoning

1/4 cup canola oil
1/2 cup corn kernels

1. Whisk vinegar and sugar together in a small bowl until sugar is dissolved. Add onions and stir to combine. Let sit 15-30 minutes.
2. In a medium non-reactive bowl, combine raisins, anchovies, garlic, olive oil, and chili flakes. Stir well to combine. Add onion mixture and stir well. Add shrimp and gently toss to completely coat. Cover and refrigerate for 3-4 hours to let shrimp "cook."
3. For each serving: Put 2 tablespoons salsa verde in the bottom of a martini glass. Top with 1/4 cup of shrimp mixture and garnish with popcorn. Serve immediately.

Salsa Verde:
1. Combine ingredients in a food processor fitted with a metal blade. Process until smooth.
2. Season to taste with salt and pepper.

1. Combine oil and corn in a large saucepan or stockpot and cover. Shake to evenly distribute corn and oil in pot.
2. Cook, covered, over medium high heat, shaking frequently.
3. When the corn has stopped popping, remove from heat and let sit 2-3 minutes.
4. Remove lid and serve.

Sam Talbot

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