The pressure’s high, just to stay alive / ‘Cause the heat is on…
|Shrimp Ceviche © http://www.letsheatit.com/
The surreal scenery of one of our first nights in New Smyrna, FL with the gorgeous oceanview provides a perfect back drop for this kind of the dish and just to support the mood I found this amateur YouTube recording of the sunrise at the same place if you wish to see it in the day light or, at the sunrise to be exact.
The first top notch shrimp ceviche I tried was not in Peru though. It was in Philadelphia at Nuevo Latino restaurant run by the renown Chef Guillermo Pernot. Two times James Beard award winner, Chef Pernot is a world’s expert of ceviche dishes and even published a book since called Ceviche with lots of exotic recipes worth trying. He now runs the chain of Cuba Libre restaurants specialized in ‘Criollo’ cuisine in Philadelphia, Washington, Orlando and Atlantic City. Guess what, his shrimp ceviche is still on the menu! He serves his shrimp ceviche signature dish floating in the pool of the blackened tomato and pepper spicy gazpacho (the veggies are grilled, blackened and then ground in an old-fashioned way). Mine version is more of a hot day ‘take a break with rose’ style, but is nevertheless uber tasty.
Here are my few tips on how to make shrimp ceviche a success:
a. use the freshest shrimp of the best quality as if you were a real Peruvian, or just have caught this shrimp yourself in St. Lawrence river (at the level of Sorel) an hour ago;
b. salt matters: it’s not a joke – avoid table salt by all means, if you can’t afford to buy Maldon yet (my case), choose a quality flaky sea salt from Normandy for $2.99 from Avril/amazon or Greek sea salt, or Himalayan or other great salts that are 100% natural and not that ‘salty;
c. don’t overmarinate your ceviche;
d. customize the garnish and seasoning with your preferred things: I add mint, a dash of smoked chili or paprika and sometimes mix shirm with lime-brined fresh fish (that goes to the fish ceviche);
e) sweet potato chips are not just a staple in Peruvian cuisine, they are easy to make and supe-deliscious with ceviche.
A glass of nice pinot gris or rose will boost the indulgment. In no time you will be transported to some ocen-view place you feel like you belong to. If shrimp is not your thing, try lobster rolls (btw the images in that post were from the same place although during a day).
One last word: if you happen to be allergic to shrimp like me, the Nordic shrimp from Atlantic will guarantee your safety (I suppose you can find equivalents in other areas). Tested and approved by the undersigned.
Here is a quick and easy lobster club extravaganza break before we come back with some other fiddlehead fern recipes. The lobster meat is a major player in this dish, but the secret ingredient of its drooling taste (and look) is lime and avocado mayo which subtly enhances the taste of the lobster and unites all club ingredients into one incredible sandwich. One big cooked lobster is sufficient to deliver two decent clubs in my opinion, but feel free to use one lobster per sandwich for more decadent twist. The proportion and number of bread slices completely depends on your appetite or diet regimen.
The lobster club sandwich is ridiculously expensive in the restaurants and most of the time does not taste even close to this one. Lobster season is to catch the opportunity to make it at home your way. Embrace it! T.