1-2lbs large or extra-large shrimp, peeled and deveined 1⁄4 cup of cherry tomatoes
3/4 cup fresh squeezed lime juice, 6 to 7 limes
1/4 cup fresh squeezed lemon juice, 1 to 2 lemons
1/4 medium red onion, finely minced
1/2 cup of diced cucumber
1⁄2 a chile pepper like serrano or jalapeño, deseeded and minced 1 tbsp of chopped cilantro
1/2 medium ripe avocado, diced
Salt & pepper to taste.
Pasos
Fried Grit Cakes
● Take remaining grits, while still warm and spread onto a baking sheet, at least 1-inch thickness, and freeze for at least 1 hour up to overnight.
● While grits are freezing, begin to assemble ceviche.
● Remove grits from the freezer, using a 3.5 in. diameter ring mold or cookie cutter begin to cut grit cakes.
● Dust both sides with flour
● In a saute pan melt butter on medium heat and add grit cakes to the pan, be sure not to crowd the pan.
● Pan fry for 2-3 mins on each side, achieving a nice golden crust.
● Remove from pan and drain on paper towels
● Serve Ceviche over crispy grit cake
Shrimp Ceviche
● Use raw shrimp, remove the tails and chop into bite-size pieces.
● Add the cucumber, onion, minced chile peppers, and cilantro, and chopped shrimp to a glass or stainless steel.
● Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate.
